Low-Carb Zucchini and Green Chile Breakfast Casserole

Ingredients

• 1/2 cup cottage cheese, rinsed and drained well
• 1 medium zucchini, about 8 inches long, or even more
• 2 tsp. olive oil for sauteing zucchini and chiles
• 1 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste
• 1 can diced green Anaheim chiles
• 10 eggs, beaten well
• 1 T half and half
• 1 cup grated sharp cheddar cheese

Directions

1. Heat the oven to 375 F/190C. Coat a 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.
2. Set the cottage cheese in a colander in the sink, rinse it well under cold water to remove the creamy coating, and leave it to drain.
3. Wash the zucchini, slice it lengthwise into fourths, and trim out the pale center so no more than 1/2 inch of white flesh remains attached to the skin. Toss the trimmed center, then cut the zucchini pieces crosswise into even strips.
4. Warm the olive oil in a nonstick frying pan, add the zucchini, and cook over low heat for 4-5 minutes. Season with Spike Seasoning, salt, and pepper as it cooks.
5. Add the green chiles without draining them, then continue cooking for another 4-5 minutes. The zucchini should still be fairly firm when you take the pan off the heat, so do not rush this over higher heat.
6. Spread the zucchini and green chile mixture in the casserole dish, then add the drained cottage cheese and the cheese.
7. Whisk the eggs with the half and half, cream, or milk, then pour that mixture over everything in the dish. With a fork, gently nudge the ingredients around so the zucchini, green chiles, cottage cheese, and cheese are evenly mixed through the eggs.
8. Bake at 375 for about 25-30 minutes, until the eggs are set and the top is well browned.