Eggs with Artichoke, Tarragon, and Parmesan

Butter a 9X9 inch (or any other that is not too big) baking dish.

Heat olive oil in a large non-stick skillet. Add the minced onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.

Add artichoke hearts and tarragon. Cook for 5 minutes until artichoke hearts are soft and fragrant.

As the vegetables are cooking, whisk eggs, half and half, and salt and pepper.

Add the vegetable mixture in to the egg mixture and give it a big stir.

Pour the mixture into the buttered pan and place it in the oven.

Bake for 25-30 minutes until the edges of the omelet is golden.

Let it cool for 5 minutes, cut into small squares and serve.