Mushroom and Potato Frittata

Ingredients

• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Parmesan cheese (1/2 cup, grated)
• Milk (1/4 cup)
• Eggs (6)
• Garlic (2 cloves, minced)
• Onion (1 small, thinly sliced)
• Mushrooms (8 ounces, sliced)
• Potatoes (2 medium, peeled and thinly sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add the sliced potatoes and cook until golden brown and crispy, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is translucent, about 5 minutes.
5. In a bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped parsley, salt, and pepper.
6. Return the cooked potatoes to the skillet and spread them evenly. Pour the egg mixture over the potatoes and mushrooms.
7. Cook on the stovetop for 2-3 minutes, until the edges start to set.
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.
10. Serve the mushroom and potato frittata warm, garnished with additional chopped parsley if desired.