Green Pea and Potato Frittata

I'm back from a month long working vacation to NYC and it's time to start cooking again. Michael and I found a recipe for Sandra Lee's Spinach and Potato Frittata, but chose to adapt it since I'm super picky about my veggies. Here is our version:

• 3 tablespoons canola oil, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 russet potatoes, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 1/2 bag of frozen green peas (just throw in as much as you want)
• 4 eggs
• 1 cup milk
• 1/2 cup shredded mozzarella cheese
• Nonstick cooking spray

Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/2 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and peas and saute for another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and green pea mixture and set aside.

Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.