Preheat broiler. In large bowl, whisk eggs with hot pepper sauce and salt. Stir in artichoke slices, roasted sweet pimentos, finely shredded mozzarella cheese. In a 10 inch (25 cm) skillet with over proof handle*, heat oil over medium heat; add garlic and saute for 2 minutes. Pour eggs mixture into skillet and cook over medium low heat until eggs are almost set but still moist on the surface, about 10 to 12 minutes, lifting the edges to allow uncooked eggs to run to bottom of skillet. Place under broiler for 2 to 3 minutes or until eggs are set. To serve, loosen edges with spatula. Place large warm plate over skillet; invert frittata onto plate. Place warm serving plate on frittata and invert again so that top is up. Cut into wedges to serve. Garnish with shredded cheddar cheese.
*If handle is not oven proof, wrap with double thickness of heavy-duty aluminum foil.