Frittata Romano

1. 1

   1. Preheat broiler.

2. 2

   2. In large bowl, beat eggs with TABASCO and salt.

3. 3

   3. Gently fold in artichokes, pimiento and cheese.

4. 4

   4. In 8-9 in. skillet with ovenproof handle, heat oil; cook garlic until golden.

5. 5

   5. Pour in egg mixture; cook over low heat.

6. 6

   6. When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.

7. 7

   7. Cook until eggs are almost set

8. 8

   8. Place skillet under broiler 2 - 3 min. until eggs are set.

9. 9

   9. To serve, loosen edges with spatula.

10. 10

    Place large plate over skillet; invert frittata onto plate. Place serving plate on frittata and invert again so that top is up.

* Per serving · 4 servings · Values may vary.

No additional tips available.