Veggie Breakfast Frittata

• 10 eggs10 eggs
• 3 tbsp milk3 tbsp whole milk3 tbsp oat milk3 tbsp unsweetened oat milk — any unsweetened plant milk works fine here
• a glug of olive oil2 tbsp olive oil
• half an onion, diced1/2 yellow onion, diced
• a couple big handfuls of spinach3 cups baby spinach
• a cup of cherry tomatoes, halved1 cup cherry tomatoes, halved
• 3/4 cup shredded cheddar3/4 cup shredded cheddar cheese, shredded3/4 cup dairy-free cheese3/4 cup dairy-free shredded cheese, shredded — melts a little differently but still tastes great
• a couple pinches of saltsalt, to taste
• a few cracks of black pepperblack pepper, to taste

Steps

1. Heat the oven to 375F. Whisk the eggs with the milk, salt, and pepper until smooth and slightly foamy.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
3. Stir in the spinach and tomatoes. Cook until the spinach wilts and the liquid evaporates, about 2 minutes.
4. Spread the vegetables into an even layer, pour the egg mixture over the top, and scatter the cheese across the surface.
5. Let it cook undisturbed on the stovetop for 1 to 2 minutes, until the edges begin to firm up.
6. Move the skillet to the oven and bake 15 to 18 minutes, until the center is set and no longer jiggly.
7. Rest 5 minutes, then cut into 6 wedges and serve.