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


  1. 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.

  2. 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.

  3. 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.
March 2012

This recipe is a personal recipe added by carolafallon and has not been tested or endorsed by MyRecipes.

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