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Preheat the oven to 400℉ (204℃).
Beat together the eggs, Parmesan cheese, herbs, salt, and some pepper until the mixture is uniformly blended.
Heat a 10-inch nonstick skillet over medium-high heat and warm the olive oil until shimmering. Then, add the onion and let it cook, stirring frequently, until it softens - about 3 minutes.
Add the egg mixture to the skillet and let it cook, undisturbed, until the edges begin to set and bubbles appear in the center - about 1 minute.
Sprinkle the diced cheese evenly over the eggs.
Transfer the skillet to the middle oven rack and bake the frittata until the center has set and it puffs up - about 14 minutes.
Run a flexible nonstick spatula around the edges of the frittata to loosen it for transfer onto a serving plate.
Let it cool for about 15 minutes, then cut it into wedges and serve warm or at room temperature.