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