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Preheat the oven to 350°F. In a large bowl, combine the eggs with the milk, salt, and pepper to taste. Whisk just until no visible egg whites remain.
In a No.8 Field Skillet, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Pour the egg mixture over the onions and add the shredded cheese (if using) and any mix-ins. Stir until well combined. If using crumbled goat cheese or feta; sprinkle evenly over the top.
Cook the egg mixture, without stirring, until the edges are set and just begin to pull away from the side of the skillet, about 7 minutes.
Transfer the skillet to the oven and bake until the eggs are just set (they should barely jiggle when you shake the pan), 15 to 20 minutes.
Let the frittata cool for at least 10 minutes before slicing and serving. The frittata can be made an hour or two ahead of time; reheat (if needed) in a 250°F oven.