Olive Garden Pasta Frittata

This Olive Garden-inspired pasta frittata is a hearty, comforting dish that transforms leftover spaghetti into a delicious main course. The combination of cooked pasta, crispy bacon, and fresh green onions is enveloped in a silky, nutmeg-spiced egg and half-and-half custard. Topped with melted Fontina and grated Parmesan, it offers a satisfying texture that is both creamy and firm. Perfect for a family dinner, brunch, or a quick weeknight meal, this recipe brings restaurant-style flavor to your home kitchen with minimal effort and pantry staples.

Cooking Method: Baking

Cuisine: Italian

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 393.0

Description

This Olive Garden-inspired pasta frittata is a hearty, comforting dish that transforms leftover spaghetti into a delicious main course. The combination of cooked pasta, crispy bacon, and fresh green onions is enveloped in a silky, nutmeg-spiced egg and half-and-half custard. Topped with melted Fontina and grated Parmesan, it offers a satisfying texture that is both creamy and firm. Perfect for a family dinner, brunch, or a quick weeknight meal, this recipe brings restaurant-style flavor to your home kitchen with minimal effort and pantry staples.

Ingredients

12 ounce Spaghetti; cooked -- cut 2"

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
In a large bowl, whisk together 6 eggs, 2 1/2 cups half and half, 5 teaspoons cornstarch, salt, and a dash of nutmeg until the mixture is smooth and completely blended.
3
In a separate large bowl, combine the 2-inch cut spaghetti pieces, 3 oz chopped cooked bacon, and 3 oz sliced green onions. Mix until evenly distributed.
4
Coat a 1.5-quart round baking dish, including the walls and bottom, with vegetable spray or softened margarine.
5
Transfer the spaghetti, bacon, and onion mixture into the prepared baking dish and spread it out evenly.
6
Pour the egg and half-and-half batter over the pasta mixture, ensuring all ingredients are covered.
7
Bake in the preheated oven for about 25 minutes, or until the center is just set.
8
Remove from the oven and sprinkle the top evenly with shredded Fontina cheese.
9
Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
10
Turn off the heat and slightly open the oven door. Let the frittata rest in the open oven for 15 minutes to firm up.
11
Remove from the oven, sprinkle with grated Parmesan cheese, and cut into 4 wedges before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 393.0kcal

% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 75.0g25%
Dietary Fiber 5.4g22%
Sugars 1.5g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the spaghetti is cooked al dente before cutting, as it will continue to cook slightly in the oven.

If you do not have half and half, you can substitute with a mixture of equal parts milk and heavy cream.

Letting the frittata rest in the turned-off oven helps it set firmly, making it easier to slice clean wedges without breaking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: pasta frittata, olive garden copycat, spaghetti bake, egg custard, fontina cheese, bacon pasta, green onion, italian main, family dinner, leftover pasta, comfort food, baked eggs, cheesy pasta, weeknight meal, nutmeg custard, savory bake

Read it online: https://www.chefs-mate.com/recipe/olive-garden-pasta-frittata/