Directions

1. 1. In a large, heavy skillet sprayed with nonstick cooking spray, melt the butter and begin sautéing the artichoke hearts, onion, and garlic over medium-low heat. While sautéing, stir the eggs and Parmesan together.
2. 2. When the onions are limp, spread the vegetables evenly over the bottom of the skillet and pour the egg mixture over them.
3. 3. Turn the burner to low, and cover the skillet, (if your skillet doesn't have a cover, use foil.) Let the frittata cook until the eggs are mostly set (7 to 10 minutes).
4. 4. Top with the shredded Gruyere and slide the skillet under the broiler, about 4 inches from the heat. Broil for 2 to 3 minutes, or until the eggs are set on top and the cheese is lightly golden. Cut into wedges and serve.