Ingredients:
8 eggs
1/3 cup flour
1 tsp baking powder
2 cup cottage cheese
3/4 lb pepper jack cheese (small cubes)
1/2 lb cheddar cheese (small cubes)
1/2 cup sauteed onions
1/4 cup diced ortega chilies
1/4 cup scallions
1/4 cup sauteed bell peppers
2 Tbsp Pimentos
1 tsp dried cilantro
1/3 cup melted butter
Topping:
1 cup chunky salsa
1 cup sour cream
1 cup guacamole
fresh cilantro (or parsley)
1/2 cup melted butter for coating and ramekin and sauteing
12 generously buttered 3" ramekins (pam just won't do)
Instructions:
Whisk eggs until frothy. Add flour and baking powder and whisk until smooth and creamy. Add cottage cheese and mix. Add remaining ingredients, saving melted butter for last. Spoon fill each ramekin to just below the rim. Place in baking pan and fill pan with 1" water. Bake in preheated 400 degree oven for 15 minutes. Lower oven to 350 degrees and continue baking for 30 more minutes or until eggs puff up like domed souffles.
Immediately after removal from oven, loosen edges with small knife to prevent "center drop". Using hot pad or small damp towel to hold ramekin, loosen all around and turn egg out into hand, reversing on to serving platter or individual plate. Top with salsa, a dollop of sour cream, guacamole, and chopped cilantro or parsley.
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