Frittata with Artichokes, Roasted Pepp..

Cooking Instructions

1 Put the oil or butter in a 9- or 10-inch ovenproof skillet (cast iron is ideal) over medium-high heat. Beat the eggs with the milk, oregano, salt, and pepper in a mixing bowl. Add to the skillet and reduce the heat to medium-low. Turn on the broiler and adjust the broiler pan so it is 6 inches from the heat source.

2 Meanwhile, peel and quarter the onion half. Put in a food processor and pulse until chopped. You should have about 1/2 cup. Put the onion in the mixing bowl used to beat the eggs. Put the pimientos in the food processor and pulse until chopped. Add to the onion. Cut the artichokes into quarters (if they are small) or sixths (if they are large). Add to the onion and pepper. Chop the leaves from the parsley sprigs and add to the onion mixture. Mix well.

3 Gently add the onion mixture to the egg mixture in the skillet and spread it out evenly. Increase the heat to medium and cook for six minutes. When the bottom and sides of the frittata are set--the center will still be a little runny--sprinkle the pecorino evenly over the top.

4 Put the skillet in the broiler and cook for about 3 minutes, until the top is just firm and nicely browned. Turn the skillet a few times so the frittata browns evenly. If the top is well browned but the center is not yet firm, put the skillet on top of the stove over medium heat for 1 to 2 minutes. Cut the frittata into wedges and serve from the skillet.