Preheat your oven to 400°F. While it heats, prepare all your vegetables according to your chosen frittata variation: cut broccoli into small florets, slice bell peppers into strips, remove woody ends from asparagus and cut into 1-inch pieces, halve cherry tomatoes, slice mushrooms thinly, dice shallots, and slice scallions or spring onions. Chop your fresh herbs (tarragon, basil, or fresh parsley). Mince the garlic cloves. Having everything prepped and ready before you start cooking ensures the vegetables cook evenly and you're not scrambling mid-recipe.

In a large bowl, whisk together 9 eggs and 1/3 cup almond milk until well combined and slightly frothy. Add the minced garlic, 1/2 teaspoon salt, and a pinch of black pepper. Whisk until smooth. This base can sit for a minute or two while you start cooking the vegetables—it won't separate.

Heat 1 tablespoon olive oil in a 10-inch cast iron skillet over medium-high heat. Add your chosen vegetables (start with harder vegetables like broccoli, mushrooms, or asparagus if using them, which need 4-5 minutes; add softer items like spinach, tomatoes, or pre-roasted peppers in the last minute). Season with a pinch of salt and black pepper as they cook. I like to add paprika or red pepper flakes here for extra depth—it blooms in the hot oil and gives the frittata much better flavor. Cook until vegetables are softened but not mushy, about 3-8 minutes depending on what you're using.

Reduce heat to medium and pour the egg base from Step 2 evenly over the sautéed vegetables. Gently shake and tilt the pan so the egg mixture distributes evenly and fills the gaps around the vegetables. Let it cook undisturbed for 2-3 minutes until the edges start to set and pull away slightly from the sides of the skillet. The center should still jiggle slightly—this is intentional, as it will finish cooking in the oven.

Sprinkle your chosen cheese evenly over the top of the frittata. Use 1/3 to 1/2 cup depending on your preference and which cheese you're using: feta crumbles beautifully, fresh mozzarella pearls melt gorgeously and create a creamy texture, and pecorino Romano gives a sharp, salty finish. Transfer the skillet to the preheated 400°F oven and bake for 15-20 minutes, until the eggs are set in the center and the top is lightly golden. The frittata is done when a knife inserted in the center comes out clean.

Remove the skillet from the oven and let it rest for 2 minutes—this allows the frittata to set up completely and makes slicing cleaner. Sprinkle the fresh herbs you prepped in Step 1 over the top. I find that adding herbs after cooking keeps them bright and fresh-tasting rather than wilted. Slice directly in the skillet and serve warm or at room temperature.