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Frittata Romano

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  Eggs 6
  Tabasco pepper sauce 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Artichoke hearts 1 Cup (16 tbs), drained, sliced (Canned Or Thawed Frozen)
  Pimiento 3 Ounce, drained (1 Jar)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Olive oil/Vegetable oil 2 Tablespoon
  Garlic cloves 2 Medium, minced

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 974 Calories from Fat 643

% Daily Value*

Total Fat 72 g111.2%

Saturated Fat 20.7 g103.7%

Trans Fat 0 g

Cholesterol 1305.5 mg435.2%

Sodium 1710.8 mg71.3%

Total Carbohydrates 26 g8.8%

Dietary Fiber 9.9 g39.5%

Sugars 6.5 g

Protein 60 g120.1%

Vitamin A 79.3% Vitamin C 153.4%

Calcium 70.5% Iron 53%

*Based on a 2000 Calorie diet

Frittata Romano Recipe