Ingredients
- 2 oz. grated pecorino romano cheese ;
- 2 Tbs. finely chopped fresh flat-leaf parsley ;
- 6 oz. pancetta, cut into 1/2-inch dice ;
- 2 Tbs. extra-virgin olive oil ;
- 1 cup diced red onion ;
- 1 can (13.75 oz.) artichoke hearts, drained and roughly chopped ;
- 1 tsp. minced garlic ;
- 4 oz. baby spinach ;
- 6 oz. fresh mozzarella cheese, cut into 1/2-inch dice ;
- 8 eggs, lightly beaten ;
- Kosher salt and freshly ground pepper, to taste ;
- Lemon wedges for serving ;
Description
This Frittata Is Topped With Crispy Shards Of Pecorino Romano Cheese, Creating An Appealing Contrast To The Tender Eggs.
Williams-Sonoma
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