Follow these steps, and you’ll have a frittata to savor in no time:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper. Set aside.
3. In an ovenproof skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate, leaving the bacon fat in the skillet.
4. Add the olive oil and butter to the skillet. Once the butter has melted, add the sliced potatoes and onions. Cook, stirring occasionally until the potatoes are tender and the onions are translucent, about 10 minutes.
5. Return the bacon to the skillet and stir to combine with the potatoes and onions.
6. Pour the egg mixture over the bacon and potato mixture, ensuring everything is evenly distributed.
7. Cook on the stove over medium heat until the edges start to set, about 5 minutes.
8. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the frittata is puffed and golden.
9. Remove from the oven and let cool slightly before slicing. Garnish with fresh parsley if desired.

This recipe is a reminder of my grandmother’s method of cooking — intuitive and guided by the senses. Feel free to adjust the seasoning to your preference, and don’t be afraid to get creative with additional ingredients like bell peppers or spinach.