1. Heat oven to 375 degrees. Heat 1 tablespoon oil in a medium ovensafe nonstick skillet over medium heat until shimmering. Add potatoes, cover, and cook, stirring frequently, until just tender, about 5 minutes; season with salt and pepper to taste.
2. Meanwhile, whisk eggs and milk in a large bowl; stir in peas and cheese and season with salt and pepper. When potatoes are tender, stir egg mixture into skillet, pressing down with a rubber spatula so that potatoes lie flat. Cook until edges and bottom are set, 3 to 5 minutes, then transfer to oven and cook until eggs are fully set, about 15 minutes. Remove from oven and let sit 5 minutes.
3. Whisk vinegar, garlic, and remaining 2 teaspoons oil in a large bowl. Season with salt and pepper to taste, then add salad blend and toss to combine. Slice frittata into four wedges, garnish with parsley, and serve with salad.
Source: Hannaford fresh Magazine, September - October 2018