Frittata Romano Recipe
Ingredients
6 eggs
1/2 teaspoon TABASCO pepper sauce
1/4 teaspoon salt
1 cup canned or thawed frozen artichoke hearts, drained, sliced
1 jar (3 ounces) pimiento, drained
1/3 cup grated Parmesan cheese
2 tablespoons olive or vegetable oil
2 medium cloves garlic, minced
Directions
Preheat broiler.
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.
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.
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