Olive Garden Pasta Frittata Food

OLIVE FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.

OLIVE GARDEN PASTA E FAGIOLI

Steps:

• Sauté beef in oil in large 10 quart pot until beef starts to brown.
• Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
• Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
• Simmer until celery and carrots are tender, about 45 minute.
• NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

OLIVE GARDEN PASTA FRITTATA

Steps:

• Preheat oven to 350 degrees.
• FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
• Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
• Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
• Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
• Bake for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata sit in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.

CRISPY CHICKEN FRITTA

Steps:

• Mix the flour, breadcrumbs, and Parmesan cheese together in a bowl.
• Pour the milk into a second bowl.
• Coat the chicken with the breadcrumb mixture first.
• Next, dip it in the milk.
• Finally, coat it with the breadcrumbs again.
• Heat the oil in a frying pan set over medium-low heat. Cook the breaded chicken until golden brown and cooked through.
• Remove the chicken from the pan and drain it on a wire rack set over a baking sheet.
• To prepare the pasta, follow the instructions on the package.
• Prepare the broccoli and mushrooms by lightly steaming them.
• Melt the butter with the olive oil in a saucepan set over medium heat.
• Whisk in flour until well combined.
• Add the vinegar, water, garlic, and salt, making sure to stir well.
• Stir in the half-and-half and sour cream until smooth.
• Gently stir in grated Asiago cheese until melted.
• Stir in the basil and remove from the heat.
• Divide the pasta into individual portions in bowls or on plates.
• Spoon the sauce over each portion.
• Sprinkle crushed red pepper over the pasta, followed by broccoli, mushrooms, and crispy chicken fritta.
• Sprinkle grated Parmesan cheese on top of each portion.
• Serve and enjoy.