Rosemary Potato Frittata

adapted from Rachel Ray

3 Tbsp olive oil

1 large clove garlic, crushed

1 medium potato, thinly sliced

1 small onion, thinly sliced

3-4 sprigs rosemary, finely chopped

6 eggs, beaten

1/4 cup whole milk

1/2 cup Parmesan, shredded

Salt and fresh ground pepper

Preheat oven: 450° F.

Heat the olive oil in a medium skillet over medium low heat. Add the crushed clove of garlic. Allow the garlic to infuse the oil while you thinly slice the potato and onion. Add the potatoes and onion to the skillet and season with the rosemary, salt and pepper, to taste. Raise the heat a little and cook for 6-7 minutes. Turn the potatoes and onion and cook for an additional 5 minutes. Mix the eggs and milk together in a bowl. Pour the egg mixture over the potatoes and onion. Shake the skillet and move the potatoes to settle the eggs around them. Transfer the skillet to the oven and bake 10-11 minutes. Turn off the oven. Sprinkle the cheese on top of the frittata and allow the frittata to sit in the oven a few more minutes. Remove from the oven and serve.