Ingredients

• 3 tablespoons Blue Bonnet®-stick
• 1/2 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 1 jar (2 oz each) diced pimientos, drained
• 5 eggs
• 2 cups shredded Monterey Jack cheese
• 1 cup cottage cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven 350°F. Melt Blue Bonnet in small skillet over medium heat. Add onion and bell pepper; cook until tender, stirring occasionally. Stir in pimientos; set aside.
2. Beat eggs, cheeses, flour, baking powder and black pepper in large bowl with electric mixer on medium speed until well blended. Remove 2 tablespoons of the onion mixture; set aside for later use. Add remaining onion mixture to egg mixture; stir until well blended. Pour into 11x7-inch baking dish.
3. Bake 40 minutes or until center is set. Top with the reserved onion mixture. Cut into 8 pieces to serve.

Nutrition Facts

Amount per Serving

Calories

227

% Daily Value*

Total fat

25%

16 g

Saturated fat

37%

7 g

Cholesterol

54%

163 MG

Sodium

16%

372 MG

Carbohydrate

2%

6 g

Dietary fiber

1%

0 g

Sugars

0%

2 g

Protein

29%

15 g

Vitamin A

14%

Vitamin C

15%

Calcium

27%

Iron

5%