Directions

1. 1. In a heavy skillet, melt the butter and sauté the artichoke hearts, mushrooms, and onion over medium-low heat until the mushrooms are limp.
2. 2. Spread the vegetables evenly over the bottom of the skillet, and pour the eggs 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 mostly set (7 to 10 minutes).
4. 4. Top with the 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.