Artichoke Fritatta

Ingredients:

*14 oz artichoke hearts (canned, jarred, whatever)
*1 tbsp olive oil; Can use a little more if you're using a bigger skillet or if yours isn't as 'non-stick' as the sales ads led you to believe
*1/2 cup minced green onions (about 3 green onions)
*5 eggs
*1/2 cup shredded Swiss cheese; Feel free to add more cheese, as it makes everything better!
*2 tbsp grated Parmesan cheese
*salt & pepper to taste

Makes approximately 8 wedges of the size shown

Directions:

1. Chop artichoke hearts.
2. Heat 1/2 oil in a small to medium size skillet over medium heat; Add green onions & cook until tender; Remove onions from skillet.
3. Heat the remaining oil in the same skillet over medium heat.
4. Mix all ingredients together in a bowl (approx. 2 qt). No mixer is necessary, fork works perfectly.
5. Pour mixture into heated skillet. Leave it alone! No pushing around with spatula to see if it's cooking, etc. It's not supposed to be scrambled ;)
6. Cook for about 5-8 minutes (depending on skillet size ) until bottom is lightly browned.
7. Place a large plate over skillet & flip skillet over to invert fritatta onto plate. I swear it's easier than it sounds.
8. Let fritatta slide off plate (uncooked side down) back into skillet. Cook another 5-8 minutes.
9. Repeat the plate inversion to take the fritatta out of the skillet. It's too big/heavy to lift with a spatula.
10. Top with another tiny dash of Parmesan cheese, cut into wedges & serve.