Frittata Romano

Directions

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.