Frittata Romano Recipe
Are you looking for a Frittata Romano recipe that will leave you asking for more? It is an ideal Main Dish. Try your hand at this Italian recipe of Frittata Romano, which makes you keep asking for more. I am certain that you will be hooked to my favorite Frittata Romano recipe in minutes. Try it now.
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.
