6 eggs
3 tbsp. Half & Half
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. paprika
1/4 tsp. pepper
3/4 c. shredded cheddar cheese, divided
1 red pepper, cut into strips
2 tbsp. vegetable oil
1 pkg. (9 oz.) frozen artichoke hearts, thawed

In medium bowl whisk together first 6 ingredients and 1/2 cup cheddar cheese; set aside. In large non-stick skillet saute red pepper in oil 5 minutes until tender; add artichoke hearts and cook 2 minutes longer. With slotted spoon, remove vegetable mixture to skillet; over medium heat cook until set, about 5 minutes. Spoon egg mixture over vegetables, top with remaining cheese.