Today’s Recipe of the Week is brought to you by our very own Rochelle Handy! This egg casserole has been the talk of the town lately and it’s no wonder why. It’s delicious!!! Best served for breakfast, brunch or dinner! This dish can be made both gluten and dairy free depending on your preferences or dietary needs. And yes, it even tastes amazing that way, too! It’s the perfect way to indulge in a delicious dish while losing weight on the Shred. Serve with fresh fruit to complete this tasty treat.
Ro’s Chili Cheese Egg Dish 
Ingredients
1/2 cup Vegan Light Butter
10 eggs (sub egg whites or egg beaters to lower calorie and fat count)
1/2 cup gluten free flour
1 tsp baking powder
1 8oz. can chopped Ortega green chiles
1pt light cottage cheese (or sub with firm tofu if you’re going vegan)
1lb Jack cheese grated (or sub with Daiya if you’re going vegan)
Dash of salt
Method
Melt butter in a 13X9 inch pan. Beat eggs in a large bowl. Add flour, baking powder and salt. Add melted butter, chiles, cottage cheese and jack cheese. Mix until just blended. Turn batter into pan and bake at 400 F for 15 minutes, then 350 F for 35-40 minutes. Cut into squares and serve hot.
