Preheat broiler. Beat eggs in a bowl and add 1/4 cup Imported Pecorino Romano, parsley and season with salt and pepper.
Heat oil in large non stick skillet and cook onion 4 minutes. Add artichokes and garlic and cook 3 minutes or until onion is tender.
Pour the egg mixture over artichokes. Cook over low hear 8 minutes or until almost set. Sprinkle remaining Imported Pecorino Romano over eggs and broil for 2 minutes or until eggs are cooked and top of frittata is golden brown.
Keyword Artichoke and Pecorino Romano Frittata, brunch, frittata, veggie frittata