Cottage Cheese and Egg Custard
This has the flavor of a cheese soufflé, but it’s much easier to make—and works for breakfast or dinner.
Nutrition Score per serving
(1 custard): 134 calories
7 g fat (44% of calories)
3 g saturated fat
4 g carbs
15 g protein
<1 g fi ber
251 mg calcium
1 mg iron
388 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 40-45 mins
Ingredients
| 1 | c | nonfat or lowfat cottage cheese |
| 3 | eggs | |
| 1 | c | shredded 2% sharp cheddar cheese, divided |
| Fresh herbs, such as tarragon, parsley, or chives, or fresh spinach, chopped (optional) |
Instructions
Preheat oven to 350°F. Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined. Add half of the cheddar cheese and blend for 10 seconds.
Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon. Pour into four ramekins; place on a cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown. Serve warm in ramekins.
