Ingredients

• 1/2 yellow onion, diced
• 6 large eggs (use 8 eggs if using a 12-inch skillet)
• 1/4 cup unsweetened almond milk, or any milk
• 2 garlic cloves, minced
• Sea salt and freshly ground black pepper, to taste
• 1/2 bunch dill, roughly chopped
• 3-4 scallions, sliced

Instructions

1. Preheat the oven to 400 F.
2. Heat a skillet over medium-high heat. Add a drizzle of olive oil. Once shimmering, add your chopped onions. Season with salt. Cook until softened, translucent, and fragrant, about 5-8 minutes.
3. While the onions cook, whisk the eggs, almond milk, garlic, salt and pepper until well combined.
4. Add the cooked onions to the egg mixture, along with the chopped dill and scallions. Stir until well combined.
5. Pour the egg and greens mixture into an 8X8 inch dish lined with parchment paper. Bake for 20 minutes, or until the eggs are set.