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.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From Garlic7girl

Rating (out of 5):

This was good!

Comment submitted: 2/28/2015 (#19296)



From Brinkin

Rating (out of 5):

This is a great omlette recipe, but if you need to cook an omlette in less then 20 seconds take a look at these guys who cook omlettes in sandwich press: http://www.willitpress.com.

Comment submitted: 8/8/2009 (#8512)



From ms_hana (Team Breakfast Member)

Rating (out of 5):

They make this dish at the Firelight buffet in Las Vegas and it is very very delicious.

Comment submitted: 1/19/2007 (#1256)

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