Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc Parmesan; grate
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

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.

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