Preheat the oven to 190 degrees C.

Heat the butter and a little olive oil in a non-stick skillet. add the finely chopped garlic and onion, stir well.

When the onions are just beginning to turn a light golden, add the potatoes and mix well for about 5 minutes over a medium heat.

Chuck in the sausages (sliced) and mushrooms, and mix to combine. the sausages will shrink a bit and release some of their fats into the pan.

At this stage, season with a little salt (just a bit, coz the sausages have salt) and pepper. also add in the oregano and basil. mix well.

Reduce the heat to a simmer (lowest) and cook covered for about 10 minutes.

While the sausage n veggies are cooking, crack open the eggs into a mixing bowl and whisk them well with a bit of salt n pepper. set aside.

Transfer the cooked and slightly cooled vegetables (the potatoes should be tender) to an ovenproof / earthenware dish and spread them in an even layer.

Pour the eggs over the veggies, and top it off with the grated mozzarella (be generous with the cheese).

Bake in the oven for about 12 minutes, till the edges of the eggs are set, but the top is still pretty much liquid.

Switch the oven to broiler mode, and continue cooking for another 3 to 4 minutes (broiler mode ensures that the top cooks evenly, while the rest of the frittata doesnt burn; cherry note the point. i tried my level best to tell u, but my wonderful connection kept going bust!).

Anyhooo.... when the eggs are just set and not wobbly in the middle and the cheese is fully melted, ur frittata is done!

Remove it from the oven and let it rest for just a minute. slice into individual portions and serve.

Tuck in!!!!