Frittata Vongole
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.
  1. BEAT the eggs in a large mixing bowl, then stir in all ingredients except olive oil.
  2. 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.
  3. 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.