Artichoke and Potato Frittata

Directions

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan.
• Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally.
• In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes.
• Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.