Baked Mexican omelette

This is a great recipe for feeding a lot of hungry people. I have no idea if a Mexican person would burst into scornful laughter at this, but this family of wimpy gringos likes it. I typically make something like this if I'm hosting a brunch, because it feeds six hungry people and eight slightly less ravenous people. The ingredients are moderately cheap, the recipe is very easy, and for some reason it tends to impress guests. You can cut it in squares and eat it the way it is, or scoop it into warmed corn tortillas.

Ingredients
6 eggs
1/2 teaspoon salt
1/2 cup cottage cheese (I used low fat, any kind would do)
1/2 cup sour cream (ditto)
1 cup grated cheese (any kind; I used cheddar)
1 cup salsa (any kind; I used a mild one because of Baby B's sensitive taste buds)

Preheat the oven to 325 degrees Fahrenheit (160 celsius)

Spray an 8x8 baking dish with cooking spray, or coat with oil.

Beat the eggs in a medium bowl, then gently stir in the sour cream, cottage cheese and salt.

Spread the salsa evenly over the bottom of the dish. Sprinkle the grated cheese over the salsa.

Pour the egg mixture over the cheese.

Bake for 50-60 minutes, or until the eggs are set. For some reason, it sometimes takes up to 10 minutes longer. Don't panic. Everything is fine.

(Optional extra: Mr. B, who adores meat, always wistfully says that this would be better with some crumbled cooked sausage meat in it. I don't especially like meat at breakfast time, but I'd eat it that way for dinner.)

*I can't particularly tell the difference between full-fat and low-fat dairy products. I don't use the low-fat ones in baking, but for most cooking they seem to work. I don't, however, recommend fat-free hard cheeses, which taste like a nasty hybrid of cardboard and rubber.