Breakfast, Brunch
12 large eggs
1 tsp Lawry's Seasoned Salt
16 ounces cottage cheese
1/4 tsp black pepper
2 cups shredded pepperjack cheese
1 tsp basil
2 cups shredded sharp cheddar
1/2 stick butter
1 med onion chopped
13-oz can artichoke hearts drained & chopped
Preheat oven to 325◦.
Combine eggs, seasonings and basil; blend well.
Stir in cottage cheese and other cheeses, hold.
Melt butter; lightly saute onion; add artichoke pieces; toss and cool a bit.
Mix in eggs after mixture is cool. Combine -- stir well to blend.
Pour into greased 9x13 casserole and bake uncovered for about 45 to 60 minutes, till set and golden brown.
Let stand for 10 minutes to set before cutting.
Serve with salsa if desired.