3	lbs.	eggs (about 27 total)
12	oz.	all-purpose flour
100	oz.	broccoli cuts, thawed, drained
10	lbs.	low fat cottage cheese, drained
86	oz.	cheddar cheese, shredded
2	tbsp.	salt

Beat eggs and flour together, using a wire whip, until smooth.

Drain broccoli, then weigh. Fold into the egg-flour mixture.

Drain cottage cheese, then weigh. Add cheeses and salt to eggs.

Scale mixture into four greased 10x12x2-inch pans, 6 lbs. per pan. Bake at 350 degrees F for approximately 1 hour 15 minutes or until a knife inserted near the center comes out clean, 180 degrees F internal end-point temperature. Let stand 15 minutes. Cut 3x4.

Yield: 48 servings -- 4 pans 12x10x2-inches

May add topping of 3 cups bread crumbs mixed with 1/3 cup melted margarine and 6 oz. Parmesan cheese. Add during last 15 minutes of cooking.

May be garnished with fresh broccoli florets.

For a vegetable, serve 4 oz. portion.