Artichoke Frittata with Crispy Pecorino
yield: 6
total time: 40 minutes
Ingredients
- 2 ounces Pecorino Romano cheese grated
- 2 tablespoons fresh flat leaf parsley finely chopped
- 6 ounces pancetta cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 cup diced red onion
- 13 3/4 ounces artichoke hearts drained and roughly chopped
- 1 teaspoon minced garlic
- 4 ounces baby spinach
- 6 ounces fresh mozzarella cheese cut into 1/2-inch dice
- 8 eggs lightly beaten
- kosher salt
- freshly ground pepper
- lemon wedges for serving
Nutrition
- Calories : 350 calories
- Carbohydrate : 16 grams
- Cholesterol : 325 milligrams
- Fat : 21 grams
- Fiber : 8 grams
- Protein : 27 grams
- SaturatedFat : 8 grams
- Sodium : 870 milligrams
- Sugar : 3 grams
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