Artichoke Frittata with Crispy Pecorino
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- 2 oz. grated pecorino-romano cheese
- 2 tbs. flat leaf parsley finely chopped
- 6 oz pancetta cut into 1/2" dice
- 2 tbs. extra virgin olive oil
- 1 cup red onions diced
- 1 can artichoke hearts drained and chopped
- 1 tsp. garlic minced
- 4 oz baby spinich
- 6 oz. fresh mozzeralla cheese cut into 1/2"dice
- 8 eggs lightly beaten
- Kosher salt and ground pepper
- Warm shallow half of frittata pan over medium high heat. Scatter pecorino in pan in even layer, cook 2 minutes. Turn cheese over, cook 2 minutes. Crumble cheese into large shards, place in small bowl. Stir in parsley.
- Warm deep hal of pan over medium high heat. Cook pancetta 7-8 minutes. Drain on paper towels. Wipe out pan. Warm 1 Tbs. oil over medium heat. Cook onion 6-7 minutes. Add artichokes; cook 2 inutes. Add garlic, cook 1 minute. Add spinach and cook 3-4 minutes. Transfer to bowl, add pancetta and mozzarella. Stir in eggs, salt and pepper.
- In deep hal of pan over medium heat, warm 2 tsp oil. Add egg minture, cook, using rubber spatula to lift cooked edges and allow undercooked eggs to flow underneath. 6-7 minutes. In shallow half of pan over medium heat warm 1 tsp of oil. Place shallow pan upside down on top of deep an, flip frittata into shallow pan. Cook covered 8-9 minutes. Slide frittata onto plate and sprinkle with peconino mixture.
This recipe is a personal recipe added by carolafallon and has not been tested or endorsed by MyRecipes.
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Artichoke Frittata with Crispy Pecorino Recipe at a Glance
- COURSE: Main Dishes