Cheese and egg casserole

Ingredients:

• 4 tablespoons unsalted butter at room temperature
• 3 cups chopped mustard greens
• 1 clove garlic, minced
• Coarse salt and freshly ground black pepper
• 12 large eggs, lightly beaten
• 0.5 cups of milk
• 0.5 tbsp. dry pancake mix
• 2 cups yellow cheddar, grated
• 2 cups Monterey Jack cheese, grated
• 2 cups frozen grated potatoes

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm baking dish with 1 tbsp softened butter.
2. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic, and a pinch of salt and pepper and cook until the greens are tender, 2–3 minutes. Remove from heat and cool slightly.
3. In a bowl, whisk together the eggs, milk, baking powder, 1/2 teaspoon of salt, and a pinch of pepper until smooth. Add the herbs, cheese, and grated potato. Place in a greased baking dish. Bake until golden brown, 45–50 minutes. Let the casserole cool slightly, slice, and serve warm.