By Nora Dunne, from The Christian Science Monitor
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A frittata is bigger and better than an omelette and simple to make.

Ingredients:
8 eggs
2 medium potatoes, quartered and thinly sliced
1 6-ounce jar of artichokes, rinsed (frozen artichokes work, too)
1/4 cup chopped parsley
1/3 cup Romano or parmesan cheese, grated
1 tablespoon olive oil
Pepper to taste
Directions:
Rinse and dry potatoes. Sautée in oiled skillet until tender and slightly browned. Meanwhile, blend eggs, artichokes, parsley, cheese and pepper in a large mixing bowl. When potatoes are done, add all to egg mixture. Stir and add to re-oiled skillet, then cover and cook for 15 minutes on the stove top at medium heat. Slide onto large plate and reverse back into pan. Let cook another 2 minutes, uncovered.

Serve warm or at room temperature, cut in wedges.