Mirsalis Fritata

3 tablespoons olive oil
2 cloves of garlic, put through a garlic press (I use a Zyliss garlic press)
1 small or medium onion, diced small
6 eggs
1 14 ounce can of Trader Joe's artichoke hearts (these are packed in water)
1/2 cup freshly grated Parmesan cheese (I use a Zyliss rotary grater)
1/2 teaspoon thyme
salt to taste
a couple of grinds of pepper

It helps to have a heavy, oven-proof, non-stick skillet (mine is about 12" in diameter). Cook the garlic, and onion in the olive oil over low to medium heat until the onion is soft. Don't let the garlic get brown or it will be bitter! Meanwhile, mix the eggs, thyme, parmesan and pepper, and cut the artichoke hearts in half. Pour the egg mixture around the edges of the heated skillet---the center will fill in by itself---then evenly distribute the artichoke hearts, cut side down. Cover the skillet and cook over a low flame until the frittata's edges are cooked---they'll be yellow and puffy and will have pulled away from the pan's edge---and the top of the center looks cooked (it may be jiggly and a bit undercooked on the inside, but it will finish cooking under the broiler). Put the skillet under the broiler until the top of the frittata is lightly browned---this will only take 1-2 minutes, so watch it carefully or it will burn!