Olive Garden Frittata Vongole

• 10 eggs
• 34 cup Fontina cheese, shredded
• 1 cup pecorino romano cheese, freshly grated
• 34 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)

1. Pre-heat oven to 350F
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.
4. With a fork or spatula, push edges of the frittata toward the center until most of the egg batter has set.
5. Place skillet in the pre-heated oven and bake for 20-25 minutes until firm.
6. Cool 5 minutes before unmolding.
7. Serve from skillet or unmold by running a spatula under frittata and sliding onto a serving platter.
8. Slice frittata into wedges and serve hot or at room temperature.
9. Serve with a bed of spring lettuce mix with olive oil, lemon juice and salt & pepper.
10. Garnish with Pecorino Romano cheese.

eggs, fontina cheese, pecorino romano cheese, heavy cream, red potatoes, clam, fresh parsley, spring greens, olive oil, salt, fresh ground pepper, lemon, pecorino romano cheese

Taken from www.food.com/recipe/olive-garden-frittata-vongole-351103 (may not work)