OLIVE GARDEN CHICKEN FRITTA RECIPE RECIPES

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
• Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
• In a small bowl, mix the flour, milk, and eggs.
• In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
• Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.