Artichoke Mushroom Frittata (plus arugula salad)

1 pack cremini mushrooms 

6 eggs 

3 ounces cooked quartered artichoke hearts 

1/2 - 1 full bag fresh spinach 

1/2 red onion (optional) 

butter for cooking 

salt and pepper 

 1. Chop mushrooms into bite-sized pieces and loosely chop artichoke hearts 

 2. Heat butter over pan until melted and pan is hot; add mushrooms and artichoke hearts and cook, stirring occasionally, for 2-3 minutes. 

 3. Add spinach and cook until just wilted; salt and pepper to taste. 

 4. While spinach is cooking, beat eggs in a bowl until blended 

 5. Spread vegetables around the pan then pour the eggs over them evenly; reduce heat to medium-low and cover the pan until eggs are cooked thouroughly (at least 5 minutes). 

 6. Cut into wedges and serve. 

 Tastes lovely alongside apple-arugula salad, which is 1 apple, a bunch of arugula, and a lemon and olive oil. Slice the apple and zest the lemon and toss them into the arugula. Top with olive oil, a squeeze of lemon juice, and salt and pepper to taste.