Frittata Vongole Olive Garden Copycat Recipes
OLIVE GARDEN FRITTATA VONGOLE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F
- Beat the eggs in a large mixing bowl, then stir in all ingredients except spring greens.
- 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.
- 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.
Nutrition Facts : Calories 635.4, Fat 49.4, SaturatedFat 20, Cholesterol 632.7, Sodium 973.1, Carbohydrate 17, Fiber 1.4, Sugar 2.4, Protein 30.6
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