My frittata game started several years ago with Cookie and Kate's first guide to making frittatas (she's since created an updated version). The first few times I made frittatas, I just threw together some veggies, milk, cheese and eggs. I really dug the easiness and healthiness of this "chuck it together and wack it the oven" approach, but I knew frittatas could be better. <br /> <br />Since then I've upped my cooking skillz a ton, so the traditional frittata method (starting on the stove and finishing in the oven) has become much less intimidating. I've found that this frittata method yields a more custardy, less spongey frittata. <br /> <br />My upgrade from spongey frittata could also be due to some other factors, like avoiding watery raw veggies, using whole milk and not overbaking. Take my mistakes and learn from them, friends: the best frittatas use cooked veggies and fatty milk, and are just barely set in the middle. <br /> <br />The flavor mélange in this frittata recipe is a real banger. Sweet caramelized onions, slightly spicy parsnips, salty parm and fresh thyme...the combo is really one for the record books.

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