Eggs with Artichoke, Tarragon, and Parmesan

1 Preheat the oven to 400 °F.
2 Butter a 9X9 inch (or any other that is not too big) baking dish.
3 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.
4 Add artichoke hearts and tarragon. Cook for 5 minutes until artichoke hearts are soft and fragrant.
5 As the vegetables are cooking, whisk eggs, half and half, and salt and pepper.
6 Add the vegetable mixture in to the egg mixture and give it a big stir.
7 Pour the mixture into the buttered pan and place it in the oven.
8 Bake for 25-30 minutes until the edges of the omelet is golden.
9 Let it cool for 5 minutes, cut into small squares and serve.