Olive Garden Pasta Frittata

12 ounces spaghetti; cook -- cut 2" pcs
3 ounces green onions -- slice
1 thick bacon; cook -- (3 ounces) chop
vegetable spray or margarine
3 tablespoons fontina; shred -- heaping
parmesan -- grate
3 3/4 cups frittata batter
6 medium eggs
2 1/2 cups half and half
5 teaspoons cornstarch
1 dash nutmeg

Preheat oven to 350F.

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 filling mix.

Bake in a 350F 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.