Cheesy Egg Squares

Heat oven to 350 degrees

 In a large bowl:

Crack open 1 dozen eggs

Read the side column notes about cooking safely with raw eggs.

Beat the eggs with a wire whip   

Add:

• 1 pint cottage cheese
• 3 cups shredded cheese - cheddar or pepper jack
• 1 pinch nutmeg (Look up “pinch” on Measurements and Cooking Terms.)
• 1/2 tsp. black pepper
• 1/4 cup white flour

Stir mixture together.

If you're including the option below, add the cooled braised greens to the egg-cheese mixture and stir until combined.

Pour into a greased 9x13 pan

Bake for 45 minutes, or until done.  (Test for doneness by inserting a toothpick into the center of the casserole. It’s ready if the toothpick comes out clean.)

Allow the Cheesy Eggs to cool for 5-10 minutes before serving

An option with increased nutrition and more filling:

• Wash 2 lbs. of braising greens – (see How to Wash & Store Greens)
• Chop the greens in a chiffonade style - (see How To Chiffonade Greens)
• Place this pile of greens in a big bowl until ready to cook.

In a large pan sauté:

• 1/4 cup olive oil
• 5 cloves of garlic-minced
• 1 onion finely diced

Sauté until the onions are soft.

Add the pile of greens on top of the sautéed onion mixture.

Place a cover over the greens. The lid may not fit at first, but it will cook down.

After 3 minutes uncover the greens and use two cooking spoons to gently turn the greens and mix them up with the onion-olive oil mixture.

Cover for 4 more minutes and check to see if it’s done.  (This will depend on the type of greens in the braising mix) You may need to add ¼ cup of water.

Once the greens are cooked, remove from heat, remove lid and allow the greens to cool.

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