Artichoke Fritatta - Easy

(Can also be eaten in a tortilla shell like a burrito)

Ingredients

• 3 whole artichokes under oil drained and thinly sliced, or frozen/fresh cleaned artichokes

• 2-3 tablespoons olive oil (divided)

• 1-2 pinches salt

• 1/2 teaspoon oregano

• 6 large eggs well beaten

Instructions

1.  In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have) add 2 tablespoons of olive oil, the sliced artichokes, salt and oregano, stirring occasionally, over low/medium heat cook 1-2 minutes, just to warm them up*.

   1. *if using fresh or frozen, then add 1/4 cup of water and cook half covered until tender and water has evaporated.

2. Them add the beaten eggs and with a wooden spoon or spatula mix the eggs with artichokes to combine. Continue cooking on low for approximately 5-10 minutes until cooked on the bottom, the top will still be a little eggy and uncooked (move the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the dish.

3. Drizzle a tablespoon of olive oil onto the frying pan and flip the frittata back into the frying pan, cook for approximately another 5-10 minutes until completely cooked through. Serve immediately or serve at room temperature. Enjoy!