2 tomatoeschopped (I used plum, but any type is fine)
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add artichokes and tomatoes and cook for 2-3 minutes, stirring frequently. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings (or however many desired). Serve immediately with pepper and salt on the side for additional seasoning.
Don't want to ditch the meat? Add sliced ham to the egg mixture for a nice addition.