Olive Garden Pasta Frittata Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Pasta Frittata
12 ounces spaghetti, broken into 2-inch piecesand cooked al dente
3 ounces green onions, sliced
3 ounces thick-sliced bacon, cooked, chopped
Vegetable spray or margarine
3 tablespoon shredded Fontina (heaping)
Freshly-grated Parmesan cheese
3 3/4 cups Frittata Batter (see below)
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash nutmeg
Preheat oven to 350 degrees F.
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 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.
Yields 4 servings.
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