If Olive Garden's Pasta Frittata is one of Your Favorite Dishes, You will LOVE making it at Home with our Easy Recipe.
Photo by Alexandra Moss
Olive Garden Pasta Frittata
An Olive Garden Copycat Recipe
Try these Restaurant and Original Recipes and with Your Olive Garden Pasta Frittata
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Olive Garden's Pasta Frittata Recipe
If Olive Garden's Pasta Frittata is one of Your Favorite Dishes, You will LOVE making it at Home with our Easy Recipe.
Ingredients- 12 ounces Spaghetti, cooked, cut into 2-inch pieces
- 3 ounces Green Onions, sliced
- 3 ounces thick Bacon, cooked & chopped
- Vegetable Spray or Butter
- 3 tablespoon Fontina, shredded, heaping
- 3 3/4 cup Parmesan, grated
- 6 medium Eggs
- 2 1/2 cups Half and Half
- 5 teaspoons Cornstarch
- 1 dash Nutmeg
- Preheat oven to 350°F.
- 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 butter.
- 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 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 pen 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.
Be Sure to Try These Other Delicious Related Recipes from Your Favorite Restaurants and Our Other Sites
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Everyday Italian: 125 Simple and Delicious Recipes
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash.
And here, in her long-awaited first book, she does the same - helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that
turn everyday ingredients into speedy but special dinners.
She makes it all look easy, because it is.
Photo of Spaghetti Frittata with Baby Wild Arugula is by Alexandra Moss and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Alexandra. Great Picture. Photos may be "representative" of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.