Olive Garden Pasta Frittata Recipes

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OLIVE FRITTATA



Olive Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.

OLIVE GARDEN PASTA FRITTATA



Olive Garden Pasta Frittata image

I received an email this morning with a couple Olive Garden Copycat Recipes in it. This is one of them.

Provided by senseicheryl

Categories     Spaghetti

Time 1h

Yield 1 1.5 quart baking dish, 4 serving(s)

Number Of Ingredients 10

12 ounces spaghetti, cooked, cut into 2-inch pieces
3 ounces green onions, sliced
3 ounces bacon, cooked and chopped
3 tablespoons fontina, shredded, heaping
3 tablespoons parmesan cheese, grated
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash salt
1 dash nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
  • Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
  • Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
  • Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
  • Bake for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata sit in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.

Nutrition Facts : Calories 767.7, Fat 37.8, SaturatedFat 18.1, Cholesterol 359.9, Sodium 484.1, Carbohydrate 75.9, Fiber 3.3, Sugar 2.9, Protein 29.8

OLIVE GARDEN FETTUCCINE ALFREDO



Olive Garden Fettuccine Alfredo image

This recipe was included in an email this morning for a couple Olive Garden Copycat recipes. It is slightly different from the other one already listed on Zaar. We will see...

Provided by senseicheryl

Categories     One Dish Meal

Time 20m

Yield 4 small dishes, 4 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, cut in bits
3/4 cup parmesan cheese, grated
1/2 cup butter (or margarine)
1/2 cup milk
8 ounces fettuccine

Steps:

  • Cook and drain the pasta according to package directions.
  • In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
  • Toss pasta lightly with sauce, coating well.
  • Leftovers freeze well.

Nutrition Facts : Calories 720.5, Fat 51.8, SaturatedFat 31.6, Cholesterol 192, Sodium 644.9, Carbohydrate 44.3, Fiber 1.9, Sugar 1.4, Protein 20.8

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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