Frittata Romano

• 6 eggs
• 1/2 t. Tabasco
• 1/4 t. salt
• 1 c. canned or thawed frozen artichoke hearts, drained & sliced
• 1 jar (3 oz) pimiento, drained
• 1/3 c. grated Parmesan
• 2 T. olive oil
• 2 med. cloves garlic, minced

1. 1. Preheat broiler.
2. 2. In large bowl, beat eggs with TABASCO and salt.
3. 3. Gently fold in artichokes, pimiento and cheese.
4. 4. In 8-9 in. skillet with ovenproof handle, heat oil; cook garlic until golden.
5. 5. Pour in egg mixture; cook over low heat.
6. 6. When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.
7. 7. Cook until eggs are almost set
8. 8. Place skillet under broiler 2 - 3 min. until eggs are set.
9. 9. To serve, loosen edges with spatula.
10. Place large plate over skillet; invert frittata onto plate. Place serving plate on frittata and invert again so that top is up.

eggs, tabasco, salt, hearts, pimiento, parmesan, olive oil, cloves garlic

Taken from www.epicurious.com/recipes/member/views/frittata-romano-52855751 (may not work)