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Source: Fabulous Food Associations

Frittata San Remo
This frittata, flavored with artichoke hearts and roasted pimientoes, is perfect for brunch or even a light supper. Make sure to use a skillet that can withstand the heat of the broiler.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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8 large eggs
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 14-ounce can artichoke hearts, drained and sliced
1/3 cup drained and chopped pimientos, or roasted red peppers
1 1/2 cups shredded mozzarella cheese
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons Shredded Cheddar cheese




Preheat the broiler.

In large bowl, whisk the eggs with the hot pepper sauce and salt. Stir in the artichoke slices, pimientos, and Mozzarella cheese.

Heat the oil in an ovenproof, 10-inch skillet over medium heat. Add the garlic and cook, stirring, for about 2 minutes until fragrant and lightly brown. Pour the egg mixture into skillet and cook over medium-low heat for 10 to 12 minutes or until eggs are almost set but still moist on the surface. As the eggs cook, lift the edges to allow uncooked egg to run to bottom of skillet.

Put the frittata under the broiler for 2 to 3 minutes or until the eggs are set.

To serve, loosen the edges with spatula. Place a large warm plate over skillet and invert the frittata onto it. Turn the frittata right side up and cut into wedges to serve. Garnish with Cheddar cheese.






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