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.

Serves: 4

Prep Time: 10 mins

Cook Time: 40-45 mins

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

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Ingredients

1 cup nonfat or lowfat cottage cheese
3 eggs
1 /2 cup shredded 2% sharp cheddar cheese, divided
Fresh herbs, such as tarragon, parsley, or chives, or fresh spinach, chopped (optional)

Directions

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.