Herb Frittata Sandwich Recipe With Pecorino Romano: A Mediterranean Pick-Me-Up by Pecorino Romano PDO

If you are dreaming of a Mediterranean summer, have we got some great recipes for you! We've created zesty and nutritious recipes using our Pecorino Romano PDO, perfect for these upcoming hot summer months.

These protein-rich recipes are sure to keep you satiated and energized this summer, whether you need a picnic perfect hummus bowl (recipe coming soon), a cozy unstuffed eggplant and pasta shells recipe for those classic rainy summer nights or an herbaceous morning pick-me-up before the beach with this frittata sandwich recipe.

To make this Mediterranean frittata sandwich recipe you will need Pecorino Romano, kosher salt, eggs, fresh parsley, fresh dill, green onions, Greek yogurt (read about the health benefits of Greek yogurt), black pepper, olive oil, garlic, baby spinach, feta cheese (read about the health benefits of feta), a lemon, ciabatta buns and arugula. Serve these protein-packed egg sandwiches for lunch or dinner with your favorite side dishes.

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Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 9

Ingredients

• 2 ounces Pecorino Romano PDO, grated (about 1 cup), divided
• kosher salt
• 8 large eggs
• 1/4 cup chopped parsley
• 2 tablespoons finely chopped fresh dill
• 4 green onions, thinly sliced, white and green parts separated
• 1 1/2 cups plain full-fat Greek yogurt (divided)
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 large clove garlic, minced
• 5 ounces baby spinach
• 4 ounces feta cheese 
• 1 lemon
• toasted ciabatta buns, shaved Pecorino Romano PDO and arugula, to make sandwiches

Recipe Notes

• You could use any rustic bread for this sandwich recipe.

• Make them into appetizers by using potato rolls or other dinner rolls. 

Here's how to make it: 

1. Heat oven to 400 degrees F. Whisk the eggs, parsley, dill, green onions, 1/2 cup of the Pecorino Romano, 1/2 cup yogurt, 1/2 teaspoon kosher salt and several grinds of black pepper in a large bowl. Set aside.
2. Heat the oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the white and light green parts of the green onion and cook for 2 to 3 minutes. Add the garlic and cook 1 minute more. Add the spinach a handful at a time and cook, stirring, until wilted. Sprinkle with salt, then spread into an even layer and top evenly with the feta. Remove from the heat.
3. Pour the egg mixture over the filling and tilt the pan so it evenly settles over top. Sprinkle with the remaining 1/2 cup Pecorino Romano. Transfer to the oven and bake until the frittata is puffed and just set in the center, 15 to 18 minutes.
4. Meanwhile, whisk together the remaining 1 cup of yogurt with the zest and juice of the lemon. Slice the frittata in a 3x3-inch grid so you end up with nine pieces. Spread yogurt onto both sides of the toasted ciabatta buns, then assemble the sandwiches with the frittata, Pecorino shavings and a handful of arugula.
   

Recipe and photo courtesy of Pecorino Romano PDO.

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