Curry Frittata with Onions, Broccoli, & Cherry Tomatoes

1 Tbsp. olive oil

½ finely chopped onion

1 cup chopped broccoli

8 large eggs

1 Tbsp. curry powder

½ cup almond milk

¼ cup sliced cherry tomatoes

Preheat oven to 400ºF.

Warm 1 Tbsp. olive oil in a skillet. Sauté ½ finely chopped onion until caramelized.

Set a steamer basket over a pan of simmering water; steam 1 cup chopped broccoli until tender.

In a metal mixing bowl, beat 8 large eggs with 1 Tbsp. curry powder. Whisk in ½ cup almond milk.

Stir in caramelized onion, steamed broccoli, and ¼ cup sliced cherry tomatoes.

Pour into a greased 6-inch cast-iron pan.

Cook over medium heat for about 6 to 7 minutes until egg settles, then bake for 12 to 15 minutes longer. Serves 3.