| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Eggs, Italian | 2 | Servings |
INGREDIENTS
| 1 | tb | Land of Lakes Roasted Garlic Butter |
| 3 | sl | Prosciutto; julienned |
| 3 | sl | Sopresso salami; julienned |
| 1/2 | c | Fried cubed potatoes |
| 1/2 | tb | Fresh parsley; chopped fine |
| 3 | tb | Locatelli cheese; grated |
| 1 | tb | Water |
| 4 | lg | Eggs; beaten |
| 1 | tb | Wine cured Italian black olives; sliced |
INSTRUCTIONS
Heat the roasted garlic butter in a medium size oven proof skillet over medium heat. Saute the prosciutto, salami and parsley for a minute or two. Add the cooked potatoes. Saute another minute. Reduce the heat to medium-low. In a bowl, beat the eggs, water, and Locatelli cheese together. Pour the egg mixture over the sauted items in skilet. Cook over medium-low heat for 15 minutes. Remove from stove top burner and place skillet under broiler until brown on top. Slide the frittata out of the skillet and onto a serving dish. Garnish with sliced wine cured Italian black olives. Recipe By : Bill Camarota Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 00:16:44 -0400 (EDT) From: "Bill C." <gfx4tv@acy.digex.net>
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