1. Preheat the oven to 350 degrees F. Grease a 10 1/2 x 14 3/4 x 2 1/3-inch casserole.

2. Seed the peppers and slice lengthwise into 1/4-inch pieces. Layer the pepper slices and the cheese in the casserole until all are used.

3. Process the cottage cheese in a food processor until smooth. Add the seasoned

salt, pepper, flour, and sour cream and process for 5 seconds more.

4. Place the cottage cheese mixture in a large bowl. Add the egg substitute and beat

until well blended. Pour over the pepper and cheese mixture.

5. Bake for 1 hour, until puffed and golden and set in the center. Remove from the

oven and let stand for 10 minutes before serving. Place the salsa in a separate bowl

and serve.

Serves 16 to 18.

The Mendocino coast of northern California is home to The Grey Whale Inn. Innkeeper

Colette Bailey created this fat-free, cholesterol-free brunch entree.

Country Inns and Backroads Cookbook, by Linda Glick Conway Adapted for MasterCook software by Brenda Adams <adamsfmle@sprintnet. Com> posted