Instructions: Cook spaghetti according to package directions until tender but firm.

Drain into a strainer, rinse under cold water and drain well.

In a large bowl, whisk eggs, milk, basil, salt and pepper. Stir in spaghetti, tomatoes and artichoke hearts.

In a large (10 inch) oven proof skillet, heat butter until bubbly. Add egg mixture, distributing ingredients evenly. Cover and cook over low heat until top is no longer runny, about 20 minutes. Uncover and tip pan occasionally to let uncooked egg run to edges.

Sprinkle cheese over top and broil until golden brow. Serve cut into wedges.

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