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1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch ovenproof skillet or baking dish with a little olive oil or butter.
2 tbsp olive oil,
1 tbsp unsalted butter
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2. Peel the potatoes and slice them very thinly into rounds. Thinly slice the onion, mince the garlic, and finely chop the parsley and chives.
2 piece potato,
0.5 piece yellow onion,
2 clove garlic,
0.2 cup fresh parsley,
0.2 cup fresh chives
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3. Heat olive oil and butter in the skillet over medium heat. Add the sliced onion and cook, stirring, until softened and just starting to turn golden, about 5 to 7 minutes.
0.5 piece yellow onion,
2 tbsp olive oil,
1 tbsp unsalted butter
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4. Add the sliced potatoes, half of the salt, and a pinch of black pepper. Toss to coat, cover the skillet, and cook, stirring occasionally, until the potatoes are just tender, about 8 to 10 minutes.
2 piece potato,
0.5 tsp salt,
0.5 tsp black pepper
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5. Stir in the garlic, peas, and red pepper flakes. Cook uncovered for 2 to 3 minutes more until the peas are bright and any excess moisture has evaporated. Remove from the heat and spread the vegetables in an even layer in the skillet or transfer to the prepared baking dish.
1 cup frozen peas,
2 clove garlic,
0.2 tsp red pepper flakes
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6. In a large bowl whisk the eggs until well combined. Add the milk, remaining salt, black pepper, parsley, chives, and half of the grated cheese, and whisk until evenly mixed.
8 piece eggs,
0.2 cup fresh parsley,
0.2 cup fresh chives,
0.5 cup grated cheese,
0.3 cup whole milk,
1 tsp salt,
0.5 tsp black pepper
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7. Pour the egg mixture evenly over the potato and pea mixture, gently shaking the pan to help it settle. Sprinkle the remaining grated cheese over the top.
8 piece eggs,
2 piece potato,
1 cup frozen peas,
0.5 cup grated cheese
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8. Bake in the preheated oven until the frittata is puffed, set in the center, and lightly golden on top, about 18 to 22 minutes. A knife inserted in the center should come out mostly clean.
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9. Let the frittata cool in the pan for at least 10 minutes to firm up, then slice into wedges and serve warm, or cool completely, cover, and refrigerate for up to 4 days. Reheat slices in a low oven or in a skillet over gentle heat.
By mansi