Olive Garden Frittata Vongole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
10 eggs |
3/4 cup fontina cheese, shredded |
1 cup pecorino romano cheese, freshly grated |
3/4 cup heavy cream |
2 cups red potatoes, diced and cooked |
1 cup clam, chopped |
2 tablespoons fresh parsley, chopped |
6 cups spring greens |
4 tablespoons olive oil |
1 teaspoon salt |
fresh ground pepper, to taste |
1 lemon, juice of |
freshly grated pecorino romano cheese (garnish) |
Directions:
1. Pre-heat oven to 350°F
2. Beat the eggs in a large mixing bowl, then stir in all ingredients except spring greens.
3. Heat oil in a large skillet and pour in the egg mixture. With a fork or spatula, push edges of the 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 frittata into wedges and serve hot or at room temperature. Serve with a bed of spring lettuce mix with olive oil, lemon juice and salt & pepper. Garnish with Pecorino Romano cheese.
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