Spaghetti Frittata

By JimMac

Ingredients

• 6 large eggs
• 2 cups (1 pint/16 ounces) half-and-half
• 5 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-grated nutmeg
• .
• 6 ounces spaghetti pasta broken into 2-inch pieces, cooked al dente in salted water, and drained
• 1/4 cup sliced green onions
• 1/4 cup diced sweet red bell peppers (sweet capsicum), optional
• 4 slices thick bacon, cooked and chopped
• 1 cup fine-shredded Fontina cheese (May substitute Gruyere or Swiss cheese), divided use
• 1/8 cup grated Parmesan
• Chopped parsley for garnish, optional

Details

Servings 6

Preparation

Step 1

Preparation:
Preheat oven to 375 degrees F. Liberally grease a 1-1/2 quart round casserole dish with vegetable spray or butter.

Whisk together eggs, half-and-half, cornstarch, salt, and nutmeg until combined. Set aside.

Toss cooked spaghetti, green onions, red bell peppers, bacon, and half of the Fontina cheese until mixed. Spoon evenly into prepared bowl. Top with the egg mixture.

Bake 25 minutes or until center is almost set. Sprinkle with the remaining Fontina cheese and return to the oven. Bake until cheese is golden, about another 15 to 20 minutes. Turn off oven and leave the door ajar. Let frittata sit an additional 15 minutes to firm up. Sprinkle with Parmesan cheese and parsley, if desired. Cut into wedges to serve.