Mushroom and Onion Frittata
Preheat oven to 375˚ F. Peel and slice the potatoes into thin (about 1/8 inch) slices. Peel and dice the onions and mince the garlic cloves. Heat a large ovenproof skillet with olive oil over medium high heat. Add some of the dried spices to the oil to give it more flavor. Add the potatoes, season with salt and pepper, cover and cook for 3 minutes. Turn the potatoes and add the onions and sauté until the onions are translucent and the potatoes are tender and just golden brown. Meanwhile, in a large bowl beat the eggs until well blended. Add the milk and cheese, season with salt and pepper and stir in the spices and garlic. Pour the egg mixture over the potatoes and onions and mix with a spoon. Cook for a couple of minutes just to get the eggs started. Place the pan in your preheated oven and bake for 15 – 20 minutes until the eggs have set but should still be soft – be careful not to overcook or the eggs will be quite dry. If you want a golden brown top, you can switch the oven to broil during the last few minutes of cooking, just be sure to keep an eye on it. Serve warm.
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