Artichoke and Potato Frittata
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup finely chopped red onion
- 1 garlic clove, minced
- 2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
- 8 large eggs
- 1/4 cup 2% milk
- 2 medium tomatoes, chopped
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1/4 cup crumbled goat cheese, divided
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
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