Olive Garden Pasta Frittata

Olive Garden Pasta Frittata

12 Ounce spaghetti, cooked, cut into 2" pieces3 Ounce green onions, sliced
3 Ounce thick bacon, cooked and choppedvegetable spray or margarine
3 tblsp Fontina, shredded, heapingParmesan, grated
3 3/4 cup
FRITTATA BATTER:6 Medium eggs
2 1/2 cups Half and half5 Teaspoon cornstarch1 dash nutmeg
Preheat oven to 350F.
FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmegthoroughly until all ingredients are completely blended.
Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowluntil 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 thefrittata batter to cover the filling mix.
Bake in a 350~ oven for about 25 minutes until center is set. When center isset, cover the frittata evenly with the Fontina and bake until cheese isgolden. 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 removingfrom the dish easy. Before serving, sprinkle with Parmesan and cut into 4wedges.