Frittata Vongole Olive Garden Copycat Recipes

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OLIVE GARDEN FRITTATA VONGOLE



Olive Garden Frittata Vongole image

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

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)

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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