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Place rack in middle of oven; preheat oven to 350°.
Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat.
Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes.
Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
Pour egg mixture and any uncooked additions into your skillet.
Reduce heat to medium-low and cook, stirring occasionally and scraping bottom of pan, just until edges pull away from sides of pan, about 5 minutes.
Transfer skillet to oven and bake until frittata is puffed and just set (a slight wobble in the center is fine), 10–15 minutes.
Remove frittata from oven; let rest in pan 5–10 minutes to fully set.