Crack the eggs into a mixing bowl. Add the milk and dill, then whisk by hand until foaming and fully combined. Set aside.
4 large eggs, 60 ml non-dairy milk, A large handful fresh dill
Heat an oven-safe frying pan* over medium heat.
Once the pan is hot, add the olive oil, followed by the sliced onion. Cook for 2-3 minutes, stirring frequently, until softened.
2 teaspoons olive oil, 1 small onion
Add the zucchini and garlic, and cook for other 3-4 minutes, or until the zucchini is lightly golden. Season with salt and pepper.
1 small zucchini, 1 clove garlic, 1 teaspoon sea salt, ½ teaspoon black pepper
Stir the chard into the pan to wilt the greens. Turn off the burner.
70 grams chard, de-stemmed and roughly chopped
Pour the egg mixture into the hot pan** and carefully move the pan to the pre-heated oven.
Bake the frittata for 15-18 minutes, or until just set. The edges will be a very light golden colour and the centre will still be slightly soft to the touch.
Serve immediately. Leftovers don't keep well for more than a day but this can be eaten at room temperature.
Notes
* My pan is 20cm (8 in.) and while a smaller pan is fine, I don't recommend using a larger one, as the frittata will be too thin.** If you don't have an oven-safe frying pan, sauté the vegetables as directed, and then move them into a baking dish before adding the eggs.