Artichoke Shrimp Frittata

1 jarD.L. JARDINE’S COWPOKE ARTICHOKE SALSA
6 EGGS
¼ cup MILK
4oz FRESH OR FROZEN SHRIMP
3 Tbsp. FINELY SHREDDED PARMESAN CHEESE
NONSTICK COOKING SPRAY

Preparation:
Thaw shrimp if frozen. Halve shrimp lengthwise
In a bowl beat eggs and milk together and set aside
Spray an unheated skillet with nonstick coating. Heat skillet until a drop of water sizzles. Cook and stir shrimp for 1 to 3 minutes or until pink.
Pour in the egg mixture. As the mixture sets, pour in salsa in an even layer. Run a spatula around edges of the skillet allowing uncooked portion to flow underneath. Continue this process until entire mixture is firm.
Remove from heat and sprinkle cheese over the top. Cover and let stand for 3 to 4 minutes until top is set. Cut into wedges. Makes approximately 4 servings.