Preheat the Skillet: Heat the olive oil in a large skillet over medium heat.

Sauté the Aromatics: Add the chopped onion and sauté for about 3 minutes until softened. Then, add the minced garlic and sauté for another minute until fragrant.

Add Artichokes: Stir in the chopped artichoke hearts, cooking for an additional 2-3 minutes until heated through.

Whisk the Eggs: In a mixing bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.

Combine Ingredients: Pour the whisked eggs over the sautéed vegetables in the skillet. Gently stir to ensure the vegetables are evenly distributed.

Add Cheese: Sprinkle the grated Parmesan cheese on top of the mixture.

Cook the Frittata: Allow the frittata to cook undisturbed for about 5-7 minutes on the stove. As it cooks, use a spatula to gently lift the edges, letting any uncooked eggs flow to the edges.

Optional Oven Finish: For a golden top, you can place the skillet under a broiler for 2-3 minutes. Keep a close eye on it to prevent burning.

Cool and Serve: Once cooked, remove from heat and let it stand for about 5 minutes before slicing. This helps it set a little more and makes it easier to cut.

Garnish and Enjoy: Serve warm, garnished with fresh herbs if desired.

Variations

Vegetable Variation: Feel free to mix in other vegetables like spinach, bell peppers, or mushrooms.

Cheese Swap: Swap out Parmesan for mozzarella or feta for a different flavor profile.

Herb Infusion: Add fresh herbs like chives or dill to elevate the taste.