Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Land of lakes roasted garlic butter

  2. 3 Prosciutto - julienned

  3. 3 Sopresso salami - julienned

  4. 1/2 cup 118ml Fried cubed potatoes

  5. 1/2 tablespoon 7 1/2ml Fresh parsley - chopped fine

  6. 3 tablespoons 45ml Locatelli cheese - grated

  7. 1 tablespoon 15ml Water

  8. 4 tablespoons 60ml Eggs - beaten (large)

  9. 1 tablespoon 15ml Wine cured Italian black olives - sliced

Instructions Jump to Ingredients ↑

  1. Heat the roasted garlic butter in a medium size oven proof skillet over medium heat. Sauteethe prosciutto, salami and parsley for a minute or two. Add the cooked potatoes. Sauteeanother 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 sk illet and onto a serving dish. Garnish with sliced wine cured Italian black olives.


Send feedback