Mushroom and Potato Frittata

Ingredients

• Olive oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Fresh parsley (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Milk (1/4 cup)
• Eggs (6 large)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Mushrooms (2 cups, sliced)
• Potatoes (2 medium, sliced thinly)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced potatoes to the skillet and cook until golden brown and crispy, about 5 minutes per side. Remove them from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms, diced onion, and minced garlic. Sauté until the mushrooms are tender and the onion is translucent, about 5 minutes.
5. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped parsley, salt, and pepper until well combined.
6. Return the cooked potatoes to the skillet and spread them evenly over the mushroom and onion mixture. Pour the egg mixture over the top, ensuring even distribution.
7. Cook on the stovetop for 2-3 minutes, until the edges start to set but the center is still slightly runny.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
9. Remove from the oven and let it cool for a few minutes before slicing into wedges.
10. Serve the frittata warm, garnished with additional chopped parsley if desired.