- 1 Tbls. canola oil
- 1 Tbls. butter
- small onion, chopped
- 1 c. chopped peppers (red, green & yellow)
- 1 jalapeno pepper, seeded and minced
- 1/2 c. chopped ham (leftovers work well)
- 4 slice center-cut bacon, cooked and crumbled
- 16 oz. low-fat cottage cheese
- 1/3 c. unbleached all-purpose white flour
- 1 t. baking powder
- 10 eggs
- 1/4 t. each salt and black pepper
- 4 Tbls. butter, melted
- 1-1/2 c. pepper jack or Monterey jack cheese, shredded (divided)
Heat oven to 375 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
In a skillet, heat the oil and butter over medium-high heat. Add the onion, peppers and the jalapeno. Sauté until onion is translucent and the peppers are tender, about 5-10 minutes. Transfer the mixture to a large bowl. Mix in the bacon and ham; then set aside.
In the bowl of a food processor, process cottage cheese, flour and baking powder until smooth.
Add the eggs, salt and pepper, then process again. With the processor running, add the butter.
Add this egg mixture to the large bowl with the meat and vegetables. Mix in 1 cup of the shredded cheese.
Pour into baking pan and sprinkle with remaining 1/2 cup of cheese.
Bake for 45 minutes or until golden around the edges.