Served as main course. Non-vegetarian dish.

Italian

1 Tablespoon Land of Lakes Roasted Garlic Butter

3 slices Prosciutto, julienned

3 slices Sopressa Salami, julienned

1/2 cup fried cubed Potatoes

1/2 Tablespoon fresh Parsley, chopped fine

3 Tablespoons Locatelli Cheese, grated

1 Tablespoon Water

4 large Eggs, beaten

1 Tablespoon 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. 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 skillet. 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.

Serves: 2

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