Directions:
- Ingredients:
- Oz. grated pecorino romano cheese
- Tbs. finely chopped fresh flat-leaf parsley
- Oz. pancetta, cut into 1/2-inch dice
- Tbs. extra-virgin olive oil
- Cup diced red onion
- Can (13.75 oz.) artichoke hearts, drained and roughly chopped
- Tsp. minced garlic
- Oz. baby spinach
- Oz. fresh mozzarella cheese, cut into 1/2-inch dice
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.36 Kcal (2107 kJ) | ||
| Calories from fat | 316.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.2g | 54% | |
|---|---|---|---|
| Cholesterol | 1309.44mg | 436% | |
| Sodium | 499.84mg | 21% | |
| Potassium | 485.76mg | 10% | |
| Total Carbs | 3.52g | 1% | |
| Protein | 45.76g | 92% | |
| Iron | 7mg | 39% | |
| Calcium | 197.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 143 Kcal (599 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 54% | |
|---|---|---|---|
| Cholesterol | 372mg | 436% | |
| Sodium | 142mg | 21% | |
| Potassium | 138mg | 10% | |
| Total Carbs | 1g | 1% | |
| Protein | 13g | 92% | |
| Iron | 2mg | 39% | |
| Calcium | 56mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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