Thinly slice the onions and cook them in olive oil with with dill, basil, and parsley. Slice the potato and cook in butter until golden brown. Whisk the eggs with some milk and add 1/4 cup grated parmesan while stirring. Spread the potatoes and onion out in the same pan and pour the eggs over them. Cook on the stovetop until the bottom sets, then move it to the oven preheated at 350 degrees and let the top set. (Don't cook frittatas too long, or they will dry out!) Loosen the edges with a spatula and invert it on to a plate.
Day two was very successful. Yum :)
ps: I also ate a grapefruit.
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