Japanese Green Tea Vege Cake

1/2 stick of butter
3 eggs
5 oz frozen squash, thawed
3 oz fat free cottage cheese
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp unused green tea leaf
2 oz romaine lettuce, chopped by hands
1 small tomato, chopped

1. In a big microwavable bowl, melt butter in microwave low for 20 seconds. Mix all ingredients.
2. Preheat the oven to 400F. Pour the batter to the rectangler baking pan. Bake 30 to 40 minutes or until you insert a toothpick and it comes back clean.