Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 8 large eggs, 1/4 cup of milk, salt, and black pepper until well combined.
3. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add 1 chopped medium onion and sauté until translucent, about 5 minutes.
4. Add 2 cups of cherry tomatoes (halved) to the skillet and cook for another 3-4 minutes until they start to soften.
5. Stir in 1 cup of fresh basil leaves, and cook for 1 more minute until fragrant.
6. Pour the egg mixture over the vegetable mixture in the skillet. Gently stir to combine everything.
7. Cook on the stovetop for about 5 minutes, or until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
9. Remove from the oven, let cool for a few minutes, then slice and serve warm or at room temperature.