Italian Omlette

(6 servings)

  • 6 large eggs
  • 2 cups cottage cheese
  • 1 and 1/2 cups plus 2 tablespoons grated Parmesan cheese
  • 3 Tablespoons fresh basil - minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pinch black pepper
  • 1 cup cooked angel hair pasta
  • 5 Tablespoons olive oil
  • 2 cups fresh mushrooms - sliced
  • 1 small onion - chopped
  • 1/2 red bell pepper - diced
  • 1 garlic clove - minced
  • 6 ounces thinly sliced bacon - chopped
  • 1 cup shredded fresh spinach
In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, basil, salt, cayenne and black pepper. Add pasta and toss to mix.

In a large nonstick skillet over high heat, add 3 Tablespoons olive oil. Add mushrooms, onion, bell pepper, garlic and bacon. Cook, stirring often, until mushrooms give up their liquid and it evaporates (7 to 8 minutes).

Add spinach and continue cooking until spinach wilts, about 1 minute.

Add vegetable mixture to the egg mixture. Stir to combine. Pour into a greased 9 x 13-inch oven proof casserole dish. This can be refrigerated over night at this point.

Bake in preheated 350 degree oven for about 30 minutes until set. Serve hot or at room temperature.

There's a lot going on in this oven-baked omelette, the most interesting of which is the use of angel hair pasta.

Mr Breakfast would like to thank specialk_c for this recipe.

Recipe number 875. Submitted 3/28/2003.