4 large eggs
2 tablespoons milk
Salt and pepper
1 ½ teaspoons extra-virgin olive oil
Veggies or meat for frittata filling
1/2 cup cottage cheese, goat cheese, or gruyere
1 tablespoon chopped fresh herbs

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/4 teaspoon salt in bowl until well combined.

Heat oil in 8-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add veggies/meat filling; cook, stirring frequently, until veggies are crisp-tender.

Add cheese, herbds, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds.

Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.