Place bacon slices in a cold skillet. Cook over medium heat until crispy. Remove and drain on paper towels.

Thinly slice potatoes. In the same skillet with bacon fat, sauté potatoes over medium heat until golden and tender.

Add chopped onion to the skillet. Cook for 2–3 minutes until soft and translucent. Stir with potatoes occasionally.

In a mixing bowl, whisk together eggs and milk. Add salt and pepper. Beat until smooth and light.

Crumble the cooked bacon and add to the potatoes and onions. Stir to distribute evenly in the skillet.

Pour egg mixture over potatoes, onions, and bacon. Spread evenly with a spatula.

Sprinkle grated cheddar cheese on top of the egg mixture. This makes the frittata golden and flavorful.

Cook on medium-low heat for 5 minutes without stirring. Edges should start to set while the center remains soft.

Transfer skillet to preheated oven at 375°F (190°C). Bake for 12–15 minutes until eggs are fully set and golden.

Remove frittata from oven. Sprinkle with fresh chives and parsley for extra color and flavor.

Cut into wedges. Serve warm for breakfast or brunch. Pairs well with fresh fruit or a light salad.