Prepare the Vegetables

If using fresh artichokes, start by cleaning and trimming the outer leaves. Slice them into thin pieces. If you're using canned or jarred artichoke hearts, simply drain them and give them a rough chop.

Dice the onion and set it aside.

If using frozen peas, thaw them by rinsing under warm water.

Sauté the Vegetables

Heat the olive oil in a large oven-safe skillet over medium heat.

Add the diced onion and cook until soft and translucent, about 3-4 minutes.

Stir in the artichokes and cook for another 5 minutes until they start to soften.

Add the peas and cook for an additional 2 minutes, stirring occasionally.

Whisk the Eggs

While the veggies are cooking, crack the eggs into a medium bowl.

Whisk the eggs together with a pinch of salt and pepper. You can also add a tablespoon of water or milk for extra fluffiness.

Stir in the Parmesan cheese if you're using it.

Combine and Cook the Frittata

Once the vegetables are tender, reduce the heat to low.

Pour the egg mixture evenly over the sautéed vegetables in the skillet.

Gently stir the mixture so the eggs and vegetables are well combined.

Cook on the stovetop for about 5-7 minutes until the edges start to set, but the center is still slightly runny.

Bake the Frittata

Preheat your oven’s broiler.

Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is golden brown and the center is fully set.

Keep a close eye on it to avoid burning!

Serve

Let the frittata cool for about 5 minutes before slicing.

Garnish with fresh parsley and serve warm or at room temperature.