How to make it

  • Adjust oven rack to upper middle position and heat oven to 350.
  • Heat oil in nonstick skillet over medium heat.
  • Swirl skillet to distribute evenly over bottom and sides.
  • Add garlic then sauté until softened about 4 minutes.
  • Add thyme, parsley and artichokes then toss to coat with oil then spread in single layer.
  • Stir 3 tablespoons of the cheese, salt and pepper into eggs.
  • Pour mixture into skillet then stir lightly with fork until eggs start to set.
  • Once bottom is firm use thin nonmetallic spatula to lift frittata edge closest to you.
  • Tilt skillet slightly toward you so that uncooked egg runs underneath.
  • Return skillet to level position and swirl gently to evenly distribute egg.
  • Continue cooking about 40 seconds then lift edge again repeating process.
  • Transfer skillet to oven sprinkling remaining cheese over frittata before baking.
  • Bake until frittata top is set and dry to touch about 4 minutes.
  • Run spatula around skillet edge to loosen frittata then invert onto serving plate.
  • Serve warm or at room temperature.

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