Microwave Chile Egg Puff

• 1/4 cup butter or 1/4 cup margarine
• 6 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup small curd cottage cheese
• 2 cups shredded monterey jack cheese
• 1 (4 ounce) can diced green chilies
• picante sauce (optional)

1. Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on High fr about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1-1/2 cups of the monterey jack cheese, and chiles until blended. Smooth to make an even layer.
2. Microwave, uncovered, on Medium-High for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on Medium-High for 5 more minutes, giving dish a half-turn after 2-1/2 minutes (if your microwave does not have a turntable). Sprinkle egg puff with remaining 1/2 cup of monterey jack cheese. Microwave,uncovered, on High for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched.
3. Offer picante sauce to spoon over individual portions, if desired.

butter, eggs, flour, baking powder, salt, cottage cheese, shredded monterey jack cheese, green chilies, picante sauce

Taken from www.food.com/recipe/microwave-chile-egg-puff-359533 (may not work)