• 8oz whole cremini mushrooms, finely chopped
  • 10 large eggs, cracked
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 cups fat free cottage cheese
  • 8oz (2 cups) shredded 2% Mexican cheese blend
  • 1- 4oz can diced green chiles
  • Optional: 1 tsp fennel, toasted in a dry pan for 2-3 minutes; adds a taste similar to sausage


Preheat oven to 350’F.
In a non-stick sauté pan, place chopped mushrooms. Sauté for 5 minutes or until soft and fragrant.
In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored.
Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses, sautéed mushrooms, and diced green chilies (as well as optional fennel seeds, if desired).
Pour into 13-in. x 9-in. baking dish that has been sprayed with non-stick cooking spray. Bake, uncovered, for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Makes 10 servings
Serving Size: 1/10th casserole


Calories 193
Fat 9.2g
Saturated Fat 4.6g
Polyunsaturated Fat 1.0g
Monounsaturated Fat 2.0g
Cholesterol 202mg
Sodium 614mg
Potassium 139mg
Carbohydrate 7.8g
Fiber 1.1g
Sugar 1.7g
Protein 19g

Modified from Taste of Home