|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish was dubbed "Egg Souffle." But this dish isn't as fussy as a souffle—there's no need to whip egg whites, own a souffle dish, or to worry about the dish falling. Think of this light and cheesy kosher dish as a cross between a frittata and a quiche, made sans crust, of course. Filled with mushrooms and topped with tomato rounds, it's perfect for a family brunch, served with fresh bagels and fruit salad. Or make for a late-night meal, when breakfast for dinner sounds ideal.
Gather the ingredients.
Preheat the oven to 350 F/180 C. Grease a 9 x 9 x 2-inch casserole dish or quiche dish.
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside.
In another large bowl, beat the eggs.
Add the cottage cheese, cheddar cheese, melted butter, onion and mushrooms. Mix well.
Whisk in the flour mixture, mixing well until the flour is fully incorporated.
Pour the mixture into the prepared casserole dish.
Arrange the tomato slices on top of the quiche and push them slightly into the surface. Sprinkle the quiche evenly with the parsley.
Bake in the preheated oven for 40 minutes, or until the quiche is set, the top is golden, and a tester inserted in the center comes out clean.
Allow to rest for 5 to 10 minutes before slicing into wedges and serving.