• Preheat broiler.

• Cut artichoke hearts into 1/2-inch pieces.

• In large oven proof skillet, heat olive oil over medium high.

• When olive oil begins to shimmer, add artichoke pieces and reduce heat to medium.

• Sprinkle artichoke pieces with salt and saute approximately 5 minutes, stirring occasionally.

• In medium bowl, whisk eggs and egg whites.

• When artichokes are finished cooking, add chopped tomato, eggs, parsley, and thyme to skillet.

• Gently stir mixture until it begins to set, approximately 3 minutes.

• Place under broiler 5 to 7 minutes, until golden brown and firm. Remove from oven. Let stand 3 minutes before slicing. Serve hot.