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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is a family favorite. If you like, offer picante sauce to spoon over individual portions. From the Sunset Microwave Main Dishes cookbook. Please note: This cookbook states that these recipes were cooked and tested on a 700-watt microwave. If you have a 1,000- or 1,100-watt microwave, I would recommend lowering the cooking power. Ingredients:
1/4 cup butter or 1/4 cup margarine |
6 large eggs |
1/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup small curd cottage cheese |
2 cups shredded monterey jack cheese |
1 (4 ounce) can diced green chilies |
picante sauce (optional) |
Directions:
1. Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on High fr about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1-1/2 cups of the monterey jack cheese, and chiles until blended. Smooth to make an even layer.
2. Microwave, uncovered, on Medium-High for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on Medium-High for 5 more minutes, giving dish a half-turn after 2-1/2 minutes (if your microwave does not have a turntable). Sprinkle egg puff with remaining 1/2 cup of monterey jack cheese. Microwave,uncovered, on High for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched.
3. Offer picante sauce to spoon over individual portions, if desired.
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