Instructions: Blanch the potatoes in salted boiling water. Drain.

In a bowl, combine the eggs, milk, Parmesan, herbs, and salt and pepper.

Heat a non-stick saute pan or cast iron pan until very hot. Add a bit of the olive oil to the pan and saute the onions, potatoes, and peppers quickly, so theyre lightly caramelized. Add the rest of the oil. Pour the egg mixture into the pan. Gently slide a spatula under the frittata as it cooks. Cook the frittata for 2 to 3 minutes, until a crust is formed on the bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15 minutes, flipping the frittata about mid way through. Test for doneness by inserting a toothpick in the frittata: if the egg sticks to the toothpick, the frittata is undercooked.

Transfer to a plate and season to taste with salt and pepper.

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