Western Omelet Bake
Start to finish: 1 hour (15 minutes active)
1 tablespoon vegetable oil
1 medium yellow onion, chopped
1/2 green bell pepper, cored and chopped
1/2 red bell pepper, cored and chopped
1 jalapeno pepper, seeded and minced
4 slices bacon, cooked and crumbled
1/2 cup chopped ham
16 ounces cottage cheese
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons (1/2 stick) butter, melted
1 1/2 cups shredded Monterey Jack or pepper jack cheese, divided
Heat the oven to 375. Coat a 9-by-9-inch baking pan with cooking spray.
In a skillet, heat the oil over medium-high. Add the onion, both bell peppers and the jalapeno. Saute until the onion is translucent and the peppers are tender, about 5 minutes. Transfer the mixture to a large bowl. Mix in the bacon and ham, then set aside.
In the bowl of a food processor, process the cottage cheese, flour and baking powder until completely smooth. Add the eggs, salt and pepper, then process again.
With the processor running, add the butter. Add this egg mixture to the large bowl with the meat and vegetables. Add 1 cup of the shredded cheese and stir to combine. Pour into the prepared baking pan and sprinkle with the remaining 1/2 cup of cheese. Bake for 45 minutes, or until puffed, set and golden around the edges.