Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Spaghetti -- cooked -- cut 2"
- pcs
3 oz Green onions -- slice
3 oz Thick bacon -- cooked,
- chopped
Vegetable spray or
- margarine
3 tb Fontina -- shredded, heaping
Parmesan -- grated
3-3/4 c Frittata batter
Frittata Batter:
6 md Eggs
2-1/2 c Half and half
5 ts Corn starch
1 ds Nutmeg
Preheat oven to 350°F.
Frittata Batter:
Beat eggs, half and half, corn starch, 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°F
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.
