Cook the sausage in small, non-stick frying pan over medium-high heat until browned, constantly breaking up the sausage into small pieces, such as in a 'sloppy joe' sandwich.

Add the chopped onions to the sausage and cook a little longer.

Drain off any hot fatty grease.

In a medium bowl, beat the eggs with the milk, chopped Italian parsley, and salt.

Pour the egg mixture over cooked sausage and onions.

Sprinkle the grated cheese on top, gently blending into the egg/sausage mixture.

COVER and cook over low heat for 10 minutes, keeping an eye on the bottom (lift up with a spatula) to make sure that it is not burning.

Broil the frittata on the lower shelf of your oven until gold brown - - keeping an eye on it to prevent burning.

Let the frittata sit for 5 minutes before serving.

Garnish with freshly picked Italian parsley while it is setting.

Cut into wedges and serve with Italian artisan bread.

Salt and pepper to taste upon serving.