Savory Potato and Pepper Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften and turn golden brown.

3.Add the diced onion and bell peppers to the skillet with the potatoes. Season with salt and pepper. Cook for an additional 5-7 minutes, until the vegetables are tender and the onions are translucent.

4.In a mixing bowl, whisk together the eggs, milk, and half of the grated cheese. Season with a pinch of salt and black pepper.

5.Pour the egg mixture over the cooked vegetables in the skillet, ensuring even distribution. Cook on the stovetop for about 3-4 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.

6.Sprinkle the remaining cheese on top of the frittata.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.

8.Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then slice and serve warm.