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Artichoke and Pecorino Romano Frittata
Artichoke and Pecorino Romano Frittata

Artichoke and Pecorino Romano Frittata

  

June 3, 2016

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: Serves 4

Ingredients

6 large, eggs

1/4 cup plus 2 tablespoons grated, Cucina Classica Pecorino Romano cheese, divided

2 tablespoons chopped fresh parsley

2 tablespoons extra virgin olive oil

1 small onion, chopped

1 (14-ounce) can quartered artichoke hearts drained or 1 10-ounce package frozen artichoke hearts, thawed

1 clove garlic, chopped

Directions

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.

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