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Frittata Romano Recipe
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Artichoke hearts||1 Cup (16 tbs), drained, sliced (Canned Or Thawed Frozen)|
|Pimiento||3 Ounce, drained (1 Jar)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic cloves||2 Medium, minced|
Serving size: Complete recipe
Calories 974 Calories from Fat 643
% Daily Value*
Total Fat 72 g111.2%
Saturated Fat 20.7 g103.7%
Trans Fat 0 g
Cholesterol 1305.5 mg
Sodium 1710.8 mg71.3%
Total Carbohydrates 26 g8.8%
Dietary Fiber 9.9 g39.5%
Sugars 6.5 g
Protein 60 g120.1%
Vitamin A 79.3% Vitamin C 153.4%
Calcium 70.5% Iron 53%
*Based on a 2000 Calorie diet
In large bowl beat eggs with Tabasco® sauce and salt.
Gently fold in artichoke slices, pimiento and cheese.
In 8- or 9-inch skillet with ovenproof handle,* heat oil; cook garlic until golden.
Pour in egg mixture; cook over low heat.
When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.
Cook until eggs are almost set.
Place skillet under broiler 2 to 3 minutes or until eggs are set.