Ingredients
12 ounces spaghetti cut into 2-inch pieces and cooked
3 ounces sliced green onions
3 ounces thick bacon, cooked and chopped
Vegetable spray or margarine
3 heaping tablespoons shredded Fontina
Grated Parmesan cheese
Frittata Batter:
6 medium eggs
2-1/2 cups half and half
5 teaspoons cornstarch
Dash nutmeg
Instructions
Preheat oven to 350 degrees F.
Make frittata batter: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
Blend the 2-inch spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1-1/2-quart round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly.
Add the frittata batter to cover the fillling mix. Bake in a 350-degree F oven for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.
Yield: 4 servings
Credits
Recipe from: Olive Garden Copycat Recipe
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