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.
Provided by Member 610488
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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
OLIVE GARDEN PASTA FRITTATA
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
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
FRITTATA VONGOLE (OLIVE GARDEN COPYCAT)
Make and share this Frittata Vongole (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F.
- BEAT the eggs in a large mixing bowl, then stir in all ingredients except olive oil.
- HEAT oil in a large skillet and pour in the egg mixture. With a fork or spatula, push edges of 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 frittat into wedges and serve hot or at room temperature. Serve with a bed of spring lettuce mixed with olive oil, lemon juice, salt and pepper. Garnish with Pecorino Romano cheese.
Nutrition Facts : Calories 632.8, Fat 48.9, SaturatedFat 20.1, Cholesterol 566.6, Sodium 1293.7, Carbohydrate 16.5, Fiber 1.3, Sugar 1.8, Protein 31.6
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