Be the first to This frittata with pasta, green onions, bacon, and Fontina cheese is very close to the popular Olive Garden dish. The frittata is very easy to assemble and is baked in the oven. If you cannot eat traditional bacon, substitute turkey bacon with equal success. This is hearty enough for a main course or lunch when accompanied by a salad, and perhaps bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 6 medium eggs
- 2-1/2 cups half-and-half
- 5 teaspoons cornstarch
- 1/2 teaspoon salt
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- 12 ounces spaghetti broken into 2-inch pieces, cooked in salted water, and drained
- 1/4 cup sliced green onions
- 4 slices thick bacon, cooked and chopped
- 1/4 cup shredded Fontina cheese
- Grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Liberally grease a 1-1/2 quart round casserole dish with vegetable spray or butter.
Whisk together eggs, half-and-half, cornstarch, salt, and nutmeg until combined. Set aside.
Toss cooked spaghetti, green onions, and bacon until mixed. Spoon evenly into prepared bowl. Top with the egg mixture.
Bake 25 minutes until center is almost set. Sprinkle with Fontina cheese and return to the oven. Bake until cheese is golden. Turn off oven and leave the door ajar. Let frittata sit an additional 15 minutes to firm up. Sprinkle with Parmesan cheese and cut into 4 wedges to serve.
Yield: 4 servings
Whisk together eggs, half-and-half, cornstarch, salt, and nutmeg until combined. Set aside.
Toss cooked spaghetti, green onions, and bacon until mixed. Spoon evenly into prepared bowl. Top with the egg mixture.
Bake 25 minutes until center is almost set. Sprinkle with Fontina cheese and return to the oven. Bake until cheese is golden. Turn off oven and leave the door ajar. Let frittata sit an additional 15 minutes to firm up. Sprinkle with Parmesan cheese and cut into 4 wedges to serve.
Yield: 4 servings
