Recipe: Olive Garden Pasta Frittata

OLIVE GARDEN PASTA FRITTATA

FOR THE FRITTATA BATTER:
6 medium eggs
2 1/2 cups half and half
5 teaspoons cornstarch
Salt (to taste)
1 dash ground nutmeg
FOR THE FRITTATA:
12 ounces spaghetti, cut in 2-inch pieces, cooked and drained
3 ounces green onions, sliced
3 ounces thick bacon, chopped, cooked and drained
3 heaping tablespoons shredded Fontina (for topping)
Grated Parmesan (for serving)

Preheat oven to 350 degrees F. Coat a 1 1/2 quart round baking dish, including walls, with spray or margarine.

TO MAKE THE FRITTATA BATTER:
Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.

TO MAKE THE FRITTATA:
Combine the 2-inch spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Empty the spaghetti mixture into the prepared baking dish and spread evenly. Add the frittata batter to cover the filling mix.

Bake in a 350 degree 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.

TO SERVE:
Before serving, sprinkle with Parmesan and cut into 4 wedges.

Source: The Olive Garden