Spinach and Artichoke Frittata

Preheat oven to 350 degrees F.

Cook spinach in microwave according to package directions. Allow it to cool, then squeeze dry. Cook artichoke hearts in microwave according to package directions, drain well and chop.

Heat olive oil in a nonstick 10- or 12-inch skillet over medium heat. Add the onion and garlic and saute until the onion is tender. Add the mushrooms and saute just until mushrooms are heated, about 1 minute.

Add spinach and artichoke hearts to skillet. Sprinkle with salt, black pepper and cayenne; stir to combine vegetables and mix in seasonings well.

In a large bowl, whisk the eggs with the milk until light yellow. Pour egg mixture over the spinach mixture in the skillet. Do not stir.

Cook over medium heat about 7 to 10 minutes, until the eggs are cooked and golden brown on the bottom, and the top is nearly set.

Sprinkle mozzarella over top of frittata. Bake in the oven until the eggs are set in the center, the cheese is melted and the top is light brown, about 10 to 15 minutes. Cut into wedges and serve with prepared salsa.