Olive Garden Frittata Vongole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.