Ingredients
20 eggs
1/2 cup flour
2 tsp. baking powder
Dash salt
1 tsp. dry mustard
1-1/2 tsp. thyme
32 ounces cottage cheese
24 ounces shredded cheddar cheese
2 medium zucchini squash
2 roasted red bell peppers
In a large mixing bowl, lightly beat all eggs. Next, add flour, baking powder, salt, mustard and thyme. Blend well. Add the cheeses, bell peppers that have been chopped and zucchini. Mix until almost blended.
Spray one 11 X 17-inch and medium 9 X 9-inch baking dishes with non-stick cooking oil before pouring in the mixture. Cover and refrigerate overnight. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an extra 20 to 30 minutes. Do not overcook.
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