Artichoke Frittata with Crispy Pecorino |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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