|1/2 cups||chunky salsa (optional)|
|1/2 cups||reduced fat sour cream (optional)|
|8 ounces||green chile peppers, diced|
|1 teaspoons||garlic, minced|
|1||onion, coarsely chopped|
|2 cups||Mexican cheese, shredded, divided|
|8 ounces||low fat cottage cheese|
|garnish||cilantro sprigs (optional)|
- Beat eggs; add cottage cheese and 1 cup Mexican cheese, blend well; set aside. In a 10-inch, non-stick, oven-proof skillet over medium-high heat, melt butter. Add onion and garlic; sauté until onion is tender, about 5-7 minutes.
- Add green chilies and stir to mix. Pour egg mixture over vegetables in skillet; cook for 2-3 minutes or until mixture looks set around the rim. Keeping mixture in skillet, bake in 350ºF oven until knife inserted in center of dish comes out clean or about 20-25 minutes.
- Sprinkle with remaining cup of cheese and place under broiler for about 1 minute to brown and melt cheese (watch carefully). Cut into wedges and serve with reduced-fat sour cream and salsa and garnish with sprigs of cilantro, if desired.
- Hint: To make the skillet oven-proof, wrap the handle with aluminum foil.