Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------WALDINE VAN GEFFEN VGHC42A----------------------
12 oz Spaghetti; cook, cut 2" pcs 3 3/4 c FRITTATA BATTER
3 oz Green onions; slice 6 md Eggs
3 oz Thick bacon; cook, chop 2 1/2 c Half and half
Vegetable spray or margarine 5 ts Cornstarch
3 tb Fontina; shred, heaping 1 ds Nutmeg
Parmesan; grate

Preheat oven to 350~. FRITTATA BATTER-Beat eggs, half and half,
cornstarch, salt and nutmeg thoroughly until all ingredients are
completely blended. Blend the 2" spaghetti pieces, green onion rings
and bacon pieces in a bowl until evenly mixed. Coat a 1-1/2 qt 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~ 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. Source: The Olive Garden.
Submitted By BILL SPALDING On 01-25-95

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