3 large eggs
2 large egg whites
1/2 cup freshly grated Parmesan cheese, divided
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Freshly ground pepper to taste
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cups chopped frozen artichoke hearts, thawed, or canned, rinsed
Position oven rack in upper third of oven; preheat broiler.
Lightly beat eggs and egg whites together in a bowl. Stir in 1/4 cup Parmesan, parsley, salt and pepper; set aside.
Heat oil in a large broiler-safe nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes.
Spread artichoke mixture evenly over bottom of skillet. Pour the reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes.
Sprinkle remaining 1/4 cup Parmesan over frittata. Place the pan under the broiler. Broil until the top is set and turning golden brown, about 2 minutes. Loosen the frittata and slide it onto a serving platter. Serve immediately.