Cheesy Artichoke-Mushroom Frittata

Prep time: 10 minutes | Cook time: 15 minutes | Serves 6

8 eggs

½ teaspoon kosher salt

¼ cup whole milk

¾ cup shredded Mozzarella cheese, divided

2 tablespoons unsalted butter, melted

1 cup coarsely chopped artichoke hearts

¼ cup chopped onion

½ cup mushrooms

¼ cup grated Parmesan cheese

¼ teaspoon freshly ground black pepper

1. In a medium bowl, whisk together the eggs and salt. Let rest for a minute or two, then pour in the milk and whisk again. Stir in ½ cup of the Mozzarella cheese.
2. Grease the baking pan with the butter. Stir in the artichoke hearts and onion and toss to coat with the butter.
3. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC) and set time to 12 minutes.
4. After 5 minutes, remove from the oven. Spread the mushrooms over the vegetables. Pour the egg mixture on top. Stir gently just to distribute the vegetables evenly. Return the pan to the oven and continue cooking for 5 to 7 minutes, or until the edges are set. The center will still be quite liquid.
5. Select Convection Broil, set temperature to Low and set time to 3 minutes. After 1 minute, remove the pan and sprinkle the remaining ¼ cup of the Mozzarella and Parmesan cheese over the frittata. Return the pan to the oven and continue cooking for 2 minutes.
6. When cooking is complete, the cheese should be melted with the top completely set but not browned. Sprinkle the black pepper on top and serve.