| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Eggs |
|
Beef, Cheese, Pasta |
4 |
Servings |
INGREDIENTS
|
|
-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 |
tb |
Fontina; shredded — |
|
|
Heaping |
|
|
Parmesan — grated |
| 3 3/4 |
c |
FRITTATA BATTER |
| 6 |
md |
Eggs |
| 2 1/2 |
c |
Half and half |
| 5 |
ts |
Cornstarch |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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