Italian Frittata

½ cup diced salami

½ cup artichoke hearts, drained and chopped

½ cup chopped cherry tomatoes

1 (4.5 ounce) can sliced mushrooms, drained

6 eggs

⅓ cup milk

2 green onions, chopped

1 clove garlic, minced

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon salt

ground black pepper to taste

⅓ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.

Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.

Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.

Bake until eggs are set and cheese is melted, about 20 minutes.