Preheat oven to 325. Melt one tablespoon of butter in a small skillet. Sauté the onions and green chiles, drained, in the butter until onions are translucent and fragrant. Set aside.
Beat eggs in a very large bowl. Add flour, baking powder, salt, and pepper. Whisk until smooth.
Fold in the cottage cheese, cheddar, and onion/pepper mixture. Pour into 9×12 inch baking dish.
Bake at 325 for 45 to 50 minutes, until the edges are slightly puffed and the very center of the frittata still jiggles a bit when you move the dish. DO NOT OVERBAKE – for a moist cheesy texture, remove from oven when slightly underbaked. It will continue to cook while it cools, and you don’t want gummy eggs which you will have if you overcook it.
Allow to cool for 10 minutes before cutting into squares and serving with your favorite salsa and Greek yogurt or sour cream.
I actually prefer this omelette with no toppings at all. I think the green chile flavor is awesome on its own and gets overpowered by the salsa. Joe prefers his with Newman’s Own Pineapple Salsa spooned overtop.