Artichoke Frittata 025 copy 1


Artichoke and Pecorino Romano Frittata

Imported Pecorino Romano adds a salty, sharp flavor to this frittata. Perfect for brunch, serve with a side salad drizzled a light champagne vinaigrette.

Course Main Course, Side Dish
Cuisine American
Keyword brunch, Artichoke and Pecorino Romano Frittata, frittata, veggie frittata


  • 6 large eggs
  • 1/4 cup + 2 tbsps grated Imported Pecorino Romano Cheese, divided
  • 2 tbsps fresh parsley chopped
  • 1 small onion chopped
  • 1 14 ounce can quartered artichoke hearts, drained or one 10 ounce pkg frozen, thawed
  • 1 clove garlic chopped


  1. Preheat broiler.  Beat eggs in a bowl and add 1/4 cup Imported Pecorino Romano, parsley and season with salt and pepper.

  2. Heat oil in large non stick skillet and cook onion 4 minutes.  Add artichokes and garlic and cook 3 minutes or until onion is tender.

  3. Pour the egg mixture over artichokes.  Cook over low hear 8 minutes or until almost set.  Sprinkle  remaining Imported Pecorino Romano over eggs and broil for 2 minutes or until eggs are cooked and top of frittata is golden brown.