Serving Size: 4
12 ounces spaghetti -- broken into 2" pieces,
and cooked al dente
3 ounces green onions -- sliced
3 ounces thick-sliced bacon -- cooked, chopped
Vegetable spray or margarine
3 tablespoons shredded Fontina - (heaping)
Freshly-grated Parmesan cheese
3 3/4 cups Frittata Batter -- (see below)
=== FRITTATA BATTER ===
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash nutmeg
Preheat oven to 350 degrees for Frittata Batter; beat eggs, half-and-half, cornstarch, salt and
nutmeg thoroughly until all ingredients are completely blended.
Blend the 2-inch spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1 1/2-quart 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 filling mix. Bake in a 350 degree 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.
This recipe yields 4 servings.