Italian Omlette

(6 servings)

• 6 eggs
• 2 cups cottage cheese
• 1 1/2 cups plus 2 tablespoons grated Parmesan cheese
• 3 tablespoons minced fresh basil or 1 1/2 T dried
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• Pinch of black pepper
• 1 cup cooked Angel hair pasta
• 5 tablespoons olive oil
• 2 cups sliced fresh mushrooms
• 1 small onion
• chopped
• 1/2 red bell pepper diced
• 1 garlic clove minced
• 6 oz thinly sliced baco 1 cup shredded fresh spinach

In a large bowl, whisk together eggs, cottage cheese, cheese, basil, salt, cayenne and black pepper. Add pasta and toss to mix.

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

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

Add vegetable mixture to egg mixture. Stir to combine. Pour into a greased 9x13 inch oven proof casserole dish. Can be refrigerated over night at this point.

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


Have a great breakfast!!!


Mr Breakfast would like to thank specialk_c for this recipe.

Recipe number 875. Submitted 3/28/2003.

Source : http://www.mrbreakfast.com/recipe_print.asp?recipeid=875