Photo: Mike Kenneally
Artichoke Frittata with Crispy Pecorino
12 ingredients
Serves 6.
openrecipes
This frittata is topped with crispy shards of pecorino romano cheese, creating an appealing contrast to the tender eggs.
Estimated Nutrition (whole recipe, rough)
529
Calories
27g
Protein
35g
Fat
33g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes