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Kat's Olive Garden Pasta Frittata

12 oz spaghetti, cooked -- cut 2 inch pcs
3 oz green onions -- sliced
3 oz thick bacon, cooked chopped
1 vegetable spray or1 margarine
3 tbsp fontina, shredded  heaping
1 parmesan -- grated
3 3/4 cup frittata batter
6 medium eggs
2 1/2 cup half and half
5 tsp cornstarch
1 dash nutmeg

Preheat oven to 350~. 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 fillling mix. Bake in a 350~ 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. 

Truth is the only safe ground to stand upon.

- Elizabeth Cady Stanton