Italian Omlette

  • 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
How To Cook

  • Beat eggs in a large bowl and add cottage cheese, Parmesan cheese, basil, salt,cayenne and black pepper and mix well . 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.

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