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.

• Ready In: 45 mins
• 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

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.