Ingredients for 8 dozen mini muffin frittatas
- 1 lbs Barilla Thin Spaghetti
- 1 clove garlic minced
- 1/3 cup crumbled pancetta
- ½ cup peas
- 1 1/2 lbs. Fontina cheese, shredded
- 8 eggs, beaten
- ½ cup Parmigiano Reggiano cheese
- ½ cup Provolone cheese
- Salt & Pepper to taste
Pre-heat oven to 365°F
Sauté garlic, bacon and peas. Reserve to side.
Break spaghetti into thirds, boil 1 minute less than package instructions – drain & set aside.
Mix beaten eggs with Fontina, Parmigiano and Provolone cheeses, salt/pepper.
Fold into garlic/bacon/pea mixture
Add drained spaghetti and mix together
Fill greased mini muffin tins
Bake in 365°F oven for 8-10 minutes or until golden brown