Ingredients
Serves 6-8

8 large eggs
2 tbsp olive oil
1/2 medium onion, thinly sliced or diced
1/2 cup milk, or any non-dairy milk alternative
3/4 tsp sea salt
1/4 tsp black pepper
2 cups mizuna
2 small to medium yellow squash
1 heirloom tomato, sliced
1/4 cup goat cheese, crumbled 
Small bundle of chives
Fresh herbs, basil and/or parsley 

Preheat your oven to 350°F. Heat 2 tablespoons of olive oil in a 10" skillet over medium heat. Add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the sliced squash and cook until caramelized with the onions. Toss in the mizuna and quickly cook until the greens are wilted. Meanwhile, whisk eggs in a medium bowl with milk, salt, and pepper.

Pour the egg mixture into your skillet, stir, and cook just until edges start to pull away from the pan, 5-7 min. Sprinkle the goat cheese and arrange the tomato slices on top of the partially cooked frittata. Transfer skillet to oven and bake until set, 15 minutes. Top with chives and fresh herbs. 

Source Recipes 

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