|Tabasco pepper sauce||1⁄2 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|
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.