Oven Eggs Florentine
18 eggs
2 cups small-curd cottage cheese
1/2 cup biscuit mix
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
2 ripe plum tomatoes
1 cup freshly chopped spinach
3 finely chopped green onions
1/4 cup butter, melted
Preheat the oven to 350. In the large bowl of an electric mixer, blend the eggs, cottage cheese, biscuit mix, and Monterey and Colby cheeses. Mix at medium speed for 5-6 minutes. Add the tomatoes, the spinach and the onions. Add the butter and mix by hand until blended.
Pour the egg mixture into a dish 9×13 inches that has been coated with nonstick cooking spray. Bake for 50-60 minutes or until set but still moist. Remove from heat and cool for 10 minutes. Cut into twelve 3-inch squares. Serve on a plate with garnish of your choice and some ham or Canadian bacon.
Makes 12 servings.
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