Ingredients:
6 eggs
2 cups cottage cheese
1 1/2 cups plus 2 tablespoons grated Asiago, Parmesan, or Romano 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 prosciutto, salt cured ham or bacon
1 cup shredded fresh spinach
Instructions:
Frittatas are an Italian favorite. A kind of hybrid cross between an egg pizza and an omelet.
The big advantage to a frittata is that it may be prepared the night before and baked in the morning. Alternatively, the frittata may be baked in advance and served at room temperature.
An easy way to serve a crowd.
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.
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