Gluten-Free JOC Mushroom and Gouda Frittata

Ingredients:

8 large eggs
8 ounces mushrooms, sliced
1 cup shredded Gouda cheese (ensure it's gluten-free)
2 tablespoons olive oil
1/2 cup chopped onion
Salt and pepper to taste
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1/4 cup milk

Directions:

Preheat your oven to 350°F (175°C).
In a large ovenproof skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped onion, and sauté until they are tender and any liquid has evaporated.
In a bowl, whisk together the eggs, shredded Gouda cheese, dried thyme, fresh parsley, milk, salt, and pepper.
Pour the egg mixture over the cooked mushrooms and onions in the skillet.
Cook on the stovetop for a few minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and the top is golden brown.
Slice and serve the frittata warm.