Ingredients 

6 -8  large eggs

1 1/2 cups (6 ounces)  extra sharp cheddar cheese, shredded & divided

1 1/2 cups (6 ounces)   Monterey Jack cheese, shredded & divided

1/2 cup unsweetened Almond milk

1/2 cup gluten free flour (about 2 1/4 ounces)

1 teaspoon baking powder

1/2 teaspoon salt

1 (16-ounce) carton fat-free cottage cheese

Extra virgin olive oil 

4 cups sliced zucchini & squash (about 4)

1 cup finely chopped green bell pepper (about 1)

1/2 cup chopped fresh parsley

2 tomatoes, thinly sliced or 6 -8 cherry tomatoes cut in half 

Directions 

1. Preheat oven to 400°.
2. Beat eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
3. Heat a large nonstick skillet over medium high heat. Coat pan extra virgin olive oil. Add zucchini, squash and green pepper sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish, greased. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomatoes over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
4. Enjoy all week long!