Frittata Vongole (Olive Garden Copycat) Recipe

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Ingredients:

Serving

10 eggs
3/4 cup fontina cheese, shredded
1 cup pecorino romano cheese, finely grated
3/4 cup heavy cream
2 cups red potatoes, diced and cooked
1 cup clam, chopped
2 tbsp fresh parsley, chopped
4 tbsp olive oil
1 tsp salt
fresh ground pepper , to taste
pecorino romano cheese, freshly grated, for garnish
spring mixed salad green
lemon wedge

Directions:

Pre-heat oven to 350°F.
BEAT the eggs in a large mixing bowl, then stir in all ingredients except olive oil.
HEAT oil in a large skillet and pour in the egg mixture. With a fork or spatula, push edges of frittata toward the center until most of the egg batter has set. Place skillet in the pre-heated oven and bake for 20-25 minutes until firm. Cool 5 minutes before unmolding.
Serve from skillet or unmold by running a spatula under frittata and sliding onto a serving platter. Slice frittat into wedges and serve hot or at room temperature. Serve with a bed of spring lettuce mixed with olive oil, lemon juice, salt and pepper. Garnish with Pecorino Romano cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	674.86 Kcal (2826 kJ)
Calories from fat	433.64 Kcal
		% Daily Value*
Total Fat	48.18g	74%
Cholesterol	504.52mg	168%
Sodium	1816.82mg	76%
Potassium	550.15mg	12%
Total Carbs	24.8g	8%
Sugars	8.34g	33%
Dietary Fiber	1.82g	7%
Protein	38.34g	77%
Vitamin C	10.7mg	18%
Vitamin A	0.9mg	29%
Iron	4.3mg	24%
Calcium	483.3mg	48%

Amount Per 100 g
Calories	199.15 Kcal (834 kJ)
Calories from fat	127.96 Kcal
		% Daily Value*
Total Fat	14.22g	74%
Cholesterol	148.88mg	168%
Sodium	536.12mg	76%
Potassium	162.34mg	12%
Total Carbs	7.32g	8%
Sugars	2.46g	33%
Dietary Fiber	0.54g	7%
Protein	11.31g	77%
Vitamin C	3.1mg	18%
Vitamin A	0.3mg	29%
Iron	1.3mg	24%
Calcium	142.6mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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