1cupspaghetti, dry, broken into 2" pieces and cooked
4green onions, sliced into rounds
6slicesbacon
4ouncesFontina cheese, grated
Instructions
Preheat oven to 350°F.
Cook the bacon and crumble it when cooled.
Beat the 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 another 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°F oven for about 25 minutes until the 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 the oven door. Let the frittata sit 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.