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Artichoke Frittata with Crispy Pecorino

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6

This frittata is topped with crispy shards of pecorino romano cheese, creating an appealing contrast to the tender eggs.


  • 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 


Warm the shallow half of a frittata pan over medium-high heat. Scatter the pecorino romano in the pan in an even layer and cook until golden and crisp underneath, about 2 minutes. Turn the cheese over and cook until golden on the other side, about 2 minutes more. Crumble the cheese into large shards and place in a small bowl. Stir in the parsley. Set aside.

Warm the deep half of the frittata pan over medium-high heat. Cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the pan with paper towels.

In the deep pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach and cook, stirring occasionally, until wilted, 3 to 4 minutes. Transfer to a bowl and add the pancetta and mozzarella. Stir in the eggs and season with salt and pepper.

In the deep pan over medium heat, warm 2 tsp. of the olive oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.

Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 8 to 9 minutes.

Carefully slide the frittata onto a plate. Sprinkle with the pecorino mixture and serve with lemon wedges. Serves 6.

Williams-Sonoma Kitchen.