Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
10 eggs
3/4 cup Fontina cheese, shredded
1 cup Pecorino Romano cheese, freshly grated
3/4 cup heavy cream
2 cups red-skinned potatoes, diced and cooked
1 cup clam meat, chopped
2 Tbsp fresh parsley, chopped
4 Tbsp olive oil
1 tsp salt
Fresh ground pepper to taste
Freshly grated Pecorino Romano cheese for garnish
Spring lettuce mix
Lemon wedge
Ingredients
20 eggs
1 1/2 cups Fontina cheese, shredded
2 cups Pecorino Romano cheese, freshly grated
1 1/2 cups heavy cream
4 cups red-skinned potatoes, diced and cooked
2 cups clam meat, chopped
4 Tbsp fresh parsley, chopped
8 Tbsp olive oil
2 tsp salt
Fresh ground pepper to taste
Freshly grated Pecorino Romano cheese for garnish
Spring lettuce mix
Lemon wedge
Ingredients
30 eggs
1 1/2 cups Fontina cheese, shredded
3 cup Pecorino Romano cheese, freshly grated
1 1/2 cup heavy cream
6 cups red-skinned potatoes, diced and cooked
3 cups clam meat, chopped
6 Tbsp fresh parsley, chopped
12 Tbsp olive oil
3 tsp salt
Fresh ground pepper to taste
Freshly grated Pecorino Romano cheese for garnish
Spring lettuce mix
Lemon wedge
Procedures
Pre-heat oven to 350ºF.
- 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 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.