Olive Garden Frittata Vongole

Name: Olive Garden Frittata Vongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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)

Submitted by Member 610488

"This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

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
Dressing
4 tablespoons olive oil
1 teaspoon salt
fresh ground pepper, to taste
1 lemon, juice of
freshly grated pecorino romano cheese (garnish)

directions

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.