Mexican Egg Casserole

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs -- lightly beaten
4 cups Monterey jack cheese -- shredded, divided
2 cups cottage cheese, lowfat -- small curd
2 plum tomatoes -- seeded and diced
4 ounces diced green chiles
4 green onions -- sliced
1/2 teaspoon hot pepper sauce -- or to taste
1 teaspoon oregano
2 tablespoons fresh cilantro leaves -- minced OR 2 tablespoons fresh parsley -- minced
1/2 teaspoon salt and pepper
salsa -- optional

In a large bowl, combine flour and baking powder. Add eggs, 3 1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro or parsley, salt and peper. Pour into a greased 13-inX2-in baking dish. Sprinkle with remaining Monterey Jack cheese.
You can either bake it or put it in the refrigerator over night. Bake, uncovered, at 400º for 15 minutes. Reduce heat to 350º; bake for 30-45 minutes longer, until a knife inserted near the middle comes out clean. Let stand 5 minutes before cutting.
Serves with salsa, if desired.