Mushroom & Artichoke Frittata Frittatas are wonderfully adaptable to the ingredients available. The family favorite is Potato & Onion; this one's also a good one. Vary the vegetables for other options.
	1 medium onion, chopped 2 cups chopped mushrooms 1 9-oz can artichoke hearts, drained and chopped 1 tbsp olive oil 6 eggs 1/4 cup grated parmesan Salt & pepper to season Preheat the oven to 350 degrees. Heat the oil in a 2-quart oven-safe skillet over medium heat. Add the mushrooms and onions; cook until tender. Add the artichoke hearts and cook until all vegetables are heated through. Meanwhile, whisk the eggs, parmesan, salt and pepper together in a small bowl. Pour this mixture into the pan with the vegetables. Allow the eggs to set up slightly, about 5 minutes, then move the skillet into the oven and bake at 350 for fifteen minutes or until the eggs have set up completely. Slide the frittata out of the pan, and serve immediately.

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