Heat a 10-inch cast iron or non-stick skillet to medium high. Add olive oil, butter, onion, carrots and potatoes. Toss to coat and sprinkle with seasoned salt and 1/4 tsp pepper. Sauté until lightly browned and tender, about 5 minutes.
Meanwhile, whisk eggs and milk in medium bowl until light and fluffy. Add in salt and 1/4 tsp pepper, parsley and cheese. Combine well.
Spread potato mixture evenly on the bottom of the pan and pour egg mixture over the top. Give it a little shake so the eggs settle. Immediately pop in oven and cook for 10-12 minutes or until the top is set. Sprinkle with additional parmesan cheese and fresh parsley if desired.
Notes
Add meat- Cook meat then add the veggies. If using sausage or bacon you wont need to add the oil and butter.
Breakfast sausage (about 1 cup)
Pork or turkey bacon (6 slices)
Cubed Ham (about 1 cup)
Veggies- Add whatever veggies you like, just make sure to adjust your cooking time.Cheese- Use whatever cheese you have on hand. Sharp cheddar, gruyere, parmesan, and pepper jack are my favorite.Fresh herbs- Basil, chives, thyme and rosemary are all great herbs to add in a frittata. A little goes a long way. Milk- If you want a decadent frittata that's richer in flavor use half & half or whole milk. Otherwise, 1% and 2% are all good!Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.