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PdfPreheat your oven to 375 °F (190 °C). Butter‑melt a tablespoon of butter in a 10‑inch oven‑safe skillet until it sizzles and turns golden.
If using, add the onion (and any other vegetables) to the pan. Cook over medium heat until softened, about 3‑4 minutes.
Toss in mushrooms or spinach; sauté until they begin to wilt, another 2‑3 minutes. Season lightly with salt and pepper.
In a bowl, whisk together the eggs, remaining 1 tablespoon butter (cut into small pieces), olive oil (if using), miso, splash of milk, salt, and pepper. Stir until smooth.
Pour the egg mixture over the sautéed veggies, spreading evenly. Sprinkle chopped herbs (and nutritional yeast or paprika, if you like) on top for extra flavor.
Place the skillet in the preheated oven and bake for 15‑20 minutes, or until the frittata is set in the center but still slightly jiggles.
Let the frittata rest for 5 minutes before slicing. It’s delicious warm, but also holds up well at room temperature for a lunch‑box or quick dinner.