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Ingredients
- 1 Tbsp. land of lakes roasted garlic butter
- 3 slc prosciutto, julienned
- 3 slc sopresso salami, julienned
- 1/2 c. fried cubed potatoes
- 1/2 Tbsp. fresh parsley, minced fine
- 3 Tbsp. locatelli cheese, grated
- 1 Tbsp. water
- 4 lrg Large eggs, beaten
- 1 Tbsp. wine cured Italian black olives, sliced
Directions
- Heat the roasted garlic butter in a medium size oven proof skillet over medium heat. Sauteethe prosciutto, salami and parsley for a minute or possibly two. Add in the cooked potatoes. Sauteeanother minute. Reduce the heat to medium-low. In a bowl, beat the Large eggs , water, and Locatelli cheese together. Pour the egg mix over the sauted items in skilet. Cook over medium-low heat for 15 min. Remove from stove top burner and place skillet under broiler till brown on top. Slide the frittata out of the sk illet and onto a serving dish.
- Garnish with sliced wine cured Italian black olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 2 servings | |
| Calories 163 | |
| Calories from Fat 88 | 54% |
| Total Fat 9.83g | 12% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 140mg | 6% |
| Potassium 255mg | 7% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.99g | 1% |
| Protein 12.99g | 21% |
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