Yield: 2 Servings
Measure | Ingredient |
---|
1 TB Land of Lakes Roasted Garlic : Butter
3 sl prosciutto -- julienned
3 sl Sopresso salami --
: julienned
½ c fried cubed potatoes
½ 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
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. Sauteanother 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
From: Path <phannema@...>