Protein-Packed Egg and Tomato Frittata

1Preheat your oven to 375°F (190°C).

2In a medium bowl, whisk together the eggs (4 large), salt, and pepper until well combined.

3In an oven-safe skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 small) and sauté for about 3-4 minutes until it becomes translucent.

4Add the diced tomato (1 medium) to the skillet and cook for an additional 2-3 minutes until the tomatoes soften.

5Pour the egg mixture over the sautéed vegetables in the skillet, making sure it is evenly distributed. Cook for about 2-3 minutes without stirring, allowing the edges to set.

6Sprinkle the shredded cheese evenly over the top of the egg mixture.

7Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden.

8Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.