Artichoke Frittata With Crispy Pecorino

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.

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