Omelette in the oven

Ingredients:

• 9 large eggs
• 1/4 cup skim milk
• 2 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 large red onion, cut in half and into thin rings
• 4 green onions, white and pale green parts only, finely chopped
• 2 cloves garlic, finely chopped
• 60 g spinach, coarsely chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 1/4 cup finely chopped chives
• 2 tbsp chopped dill
• 1/4 cup pine nuts, lightly toasted and chopped
• 1/2 cup 2% yogurt

Preparation:

1. In a large nonstick skillet, heat the butter and olive oil over medium heat until the oil becomes more liquid and shimmers. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
2. Preheat oven to 350°F (170°C). Spray a 9-inch nonstick skillet with cooking spray.
3. Add green onions and garlic to the caramelized onions and cook for 2 minutes. Stir in the spinach and sauté until the leaves begin to wilt, about 2 minutes. Add the cilantro, parsley, chives, dill, and pine nuts. Season with salt and pepper and remove from heat. Transfer to the prepared skillet and bake in the oven for 5 minutes.
4. Meanwhile, in a blender, blend the eggs and milk on low speed for about 30 seconds. Pour the mixture over the vegetable mixture in the skillet, return to the oven, and bake until the omelet is puffed, set, and lightly golden brown on top, about 20 minutes.
5. Remove the omelette from the oven and let it cool for 5 minutes on a wire rack. Transfer it to a serving platter, cut into triangles, and top with yogurt.