This egg puff came from a coworker of mine who delighted us at a staff breakfast one morning this fall with it. He brought a cheesy, delicious version and upon my first taste I immediately requested he reveal the recipe. Light and fluffy, it reminded me of a quiche without the crust. And it is much faster to prepare than my favorite Spanish tortilla.
As soon as the weekend came I went out and purchased the ingredients: essentially eggs and cheese. To compliment the sparkling wine my husband and I would be sharing, I selected wild mushrooms to top it with.
On Sunday morning, I sauteed the mushrooms with a bit of butter. While they became even more delicious, I mixed together the short list of ingredients:
10 eggs (beat these until light and lemon colored first),
4 ounces of pepper jack (or more if you'd like)
1 pint of cottage cheese
1/2 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of butter, melted
The mixture went into a baking dish, the sauteed mushrooms were sprinkled across the top and that was it. It baked at 350 degrees for 35 minutes, or until the top is slightly browned and the center is firm.
10 eggs (beat these until light and lemon colored first),
4 ounces of pepper jack (or more if you'd like)
1 pint of cottage cheese
1/2 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of butter, melted
The mixture went into a baking dish, the sauteed mushrooms were sprinkled across the top and that was it. It baked at 350 degrees for 35 minutes, or until the top is slightly browned and the center is firm.
The best thing about this dish is that it can be enjoyed piping hot - right when it comes out of the oven, or later on even when it has cooled. It made for the perfect all-day meal along with a little prosecco on a Sunday spent at home together.
