Recipe: Artichoke and Feta Cheese Souffle

Artichoke and Feta Cheese Souffle
Source: The Inn at Folkston

5 eggs
1/4 cup all-purpose flour
1/2 tsp baking powder
8 oz cottage cheese
2 cups Monterey Jack cheese, grated
4 oz Feta cheese, crumbled
6 oz artichoke hearts, drained and chopped

Combine all ingredients. Spray five ramekins with cooking spray. Divide mixture in bowls (about 1/2 cup each). Bake at 400 until golden (20-30 minutes). Remove ramekin to serving plate. Serve accompanied with toast, muffins, roasted potatoes, or other side dish. Suggested low-carb accompaniments: mushrooms sauteed in pan sprayed with Pam or in butter/olive oil, cherry tomatoes heated in toaster oven and topped with mint leaves, steamed asparagus or other vegetables.