Artichoke Frittata

Instructions

1. Prepare the eggs
   In a large bowl, whisk together the eggs, milk, half of the Parmesan cheese, salt, and pepper until well combined. Set aside.
2. Sauté the aromatics
   Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onions and cook until softened, about 4-5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
3. Add the artichokes
   Add the quartered artichoke hearts to the skillet and sauté for 2-3 minutes. Sprinkle in the dried oregano and red pepper flakes (if using) and stir to combine.
4. Pour in the egg mixture
   Pour the egg mixture into the skillet over the artichoke mixture. Gently stir to distribute the ingredients evenly. Cook undisturbed for 3-4 minutes until the edges start to set.
5. Add herbs and finish cooking
   Sprinkle the torn basil and chopped parsley over the top. Reduce heat to low, cover the skillet, and cook for about 8-10 minutes until the frittata is almost set but still slightly runny on top.
6. Finish under the broiler
   Preheat the broiler. Sprinkle the remaining Parmesan cheese on top of the frittata and place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and completely set.
7. Serve
   Remove the skillet from the oven and let the frittata cool for 5 minutes. Run a spatula around the edges to loosen, then slice into wedges and serve warm or at room temperature.