Frittata with Artichokes and Potatoes

Method

1. Heat oil in a pan and add two cloves of garlic in their skins.
2. Add thinly sliced artichokes (including the stems) and sauté.
3. Season with salt and pepper, then mix well.
4. Add thinly sliced potato and stir to combine.
5. Cover and cook for 10 minutes.
6. Meanwhile, beat eggs with salt, pepper, and Parmesan cheese.
7. Add chopped parsley and a splash of milk for a softer frittata.
8. Pour the egg mixture over the cooked vegetables and mix gently.
9. Cover and cook on very low heat to prevent burning on the bottom.
10. Once the edges are set, carefully flip the frittata using a plate or lid.
11. Cook the other side for another 5 minutes.
12. Serve warm.