Ingredients

1/4 cup diced onion I used sweet yellow onions
Avocado oil cooking spray or avocado oil
10 free run eggs
1/2 cup unsweetened almond milk (if you are good with dairy, you can use regular milk)
1/2 teaspoon himalayan sea salt
1/4 teaspoon black pepper
1 cup crumbled goats milk feta
1 cup sliced tomatoes or sliced grape tomatoes
10 to 15 fresh basil leaves

Directions

Preheat your oven to 375.
Add the eggs, almond milk, salt and pepper to a medium bowl, and beat until combined.
Stir in half of the feta cheese into the egg mixture, and set aside.
Spray a 10 x 10 baking dish with oil.
in a frying pan with a small amount of oil, add the diced onions, and cook until translucent, about 3 minutes then add to spraying baking dish.
Place the tomato slices in the dish.
Pour egg mixture over the tomatoes and onion.
Place the basil leaves on the top, and sprinkle with the other half of the cheese.
Place the skillet in the oven until the centre sets. 15 - 20 mins. Stick a fork in the middle to make sure it’s cooked.
Remove the skillet from the oven, and let it sit about 5 minutes to cool slightly.
Use a knife to cut the frittata into six servings.
It will keep in the fridge for the week allowing for 6 mornings.

Tips:

you can use 5 whole eggs and 1 1/4 cup liquid egg white. This will lower fat content and allow for other healthy fats on the side like avocado or nuts/nut butter
you can use an 8 -10” skillet that is good for the oven. You would cook it on the stop top for about 10 mins constantly scrapping the edges to make sure it’s cooking evenly. Then put in the oven until the centre is firm.