From CSA Member Amie B.

3 tbsp olive oil

1/2 cup onions

8 eggs

1/2 cup Milk

Salt & pepper

Your choice of meat/tofu/cheese/ veggies (The Zucchini, Potato, Red Kale or Collards from the box works well!)

Tips: 

• This formula works best in a 2qt sauté or cast iron pan. Use any pan you like that can go in the oven, just bear in mind that larger land will make a flatter, denser frittata.
• Don't over work it! Beat the eggs to combine, but no need to beat them into submission. You'll get a better texture, and a lighter dish.
• Cook your mix ins! Especially greens, mushrooms, or other veggie or protein that will give off a lot of liquid. Squeeze excess liquid from cooked greens before adding.

Preheat oven to 350 F.

Heat a 10" oven proof skillet and add olive oil and onion. Cook onion until soft and remove from heat.

Whisk eggs, milk, salt & pepper until just combined. Pour into pan.

Evenly scatter cooked mix ins around the pan. Top with cheese (if using) and pop it into the oven.

Cook for 20-25 minutes or until set and a little color is on top & cheese is melted.