Instructions: 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 heat 3 tablespoons olive oil over high heat. 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 egg mixture. Stir to combine. Pour into a greased 9- by 13-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.

This recipe yields 6 servings.

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