Provided by: Chef Peter Oleyer
In another bowl, whisk eggs and milk and season with a few pinches of salt. Add the onions, mushrooms, and goat cheese. Melt butter in a 10-inch cast-iron or nonstick skillet until sizzling. Add egg mixture and lower heat. Allow the eggs to set for one minute, then shake the pan to loosen them from the bottom. Place pan in the oven and bake until the eggs are dry on top; check after 15 minutes.
Once frittata is done baking, remove from oven and allow to cool to room temperature. Invert the frittata onto a plate. Top with a cherry-tomato pico de gallo.(Published 2009)