Artichoke and Pecorino Romano Frittata
June 3, 2016
- Prep: 10 mins
- Cook: 20 mins
- Yields: Serves 4
1/4 cup plus 2 tablespoons grated, Cucina Classica Pecorino Romano cheese, divided
1Preheat broiler. Beat eggs in bowl and add 1/4 cup Pecorino Romano, parsley and season with salt and pepper.
2Heat oil in large nonstick skillet and cook onion 4 minutes. Add artichokes and garlic and cook 3 minutes or until onion is tender.
3Pour the egg mixture over artichokes. Cook over low heat 8 minutes or until almost set. Sprinkle remaining Pecorino Romano over eggs and broil for 2 minutes or until eggs are cooked and top of frittata is golden brown.