-WALDINE VAN GEFFEN VGHC42A-----
12 oz Spaghetti, cooked -- cut 2"
Pcs
3 oz Green onions -- slice
3 oz Thick bacon, cooked --
Chopped
Vegetable spray or
Margarine
3 tbsp Fontina, shredded --
Heaping
Parmesan -- grated
3 3/4 cup FRITTATA BATTER
6 medium Eggs
2 1/2 cup Half and half
5 tsp Cornstarch
1 dash Nutmeg
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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.
Recipe By :
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