Tomato and Herb Frittata with Fontina Cheese

Preheat oven to 375°F (190°C).

Crack 8 large eggs into a medium bowl. Add 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy. Set aside.

Peel and finely dice 1/2 medium yellow onion. Peel and mince 2 cloves of garlic.

Wash 1 cup cherry tomatoes and slice them in half.

Wash fresh herbs. Stack 1/4 cup basil leaves, roll them together, and slice into thin ribbons (chiffonade). Pick and chop 1 tablespoon fresh oregano and 1 teaspoon fresh thyme leaves.

Grate 4 ounces of fontina cheese.

Heat a 10-inch oven-safe nonstick or cast iron skillet over medium heat. Add 2 tablespoons olive oil.

Add diced onion to the hot oil and sauté for 3-4 minutes until translucent and beginning to soften.

Add minced garlic and 1/4 teaspoon red pepper flakes. Cook for 30 seconds until fragrant.

Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.

Sprinkle half of the chopped herbs (reserving the rest for topping) into the skillet and stir to combine.

Pour the egg mixture evenly over the vegetables in the skillet. Allow to cook undisturbed for 2-3 minutes until the edges begin to set.

Sprinkle the grated fontina cheese evenly over the top of the frittata.

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set in the center but still slightly jiggly.

Turn the oven to broil and broil for 1-2 minutes to lightly brown the top of the frittata. Watch carefully to prevent burning.

Remove from oven (remember the handle will be very hot) and let rest for 2 minutes.

Sprinkle the remaining fresh herbs over the top of the frittata.

Slice into wedges and serve warm.