Frittata Vongole (Olive Garden Copycat) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Olive Garden's Frittata Vongole Ingredients:
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 tablespoons fresh parsley, chopped |
4 tablespoons olive oil |
1 teaspoon salt |
fresh ground pepper, to taste |
pecorino romano cheese, freshly grated, for garnish |
spring mixed salad green |
lemon wedge |
Directions:
1. Pre-heat oven to 350°F.
2. BEAT the eggs in a large mixing bowl, then stir in all ingredients except olive oil.
3. 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.
4. 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.
|
|