Persian Baked Omelet with Fresh Herbs

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2 tablespoons olive oil

1 tablespoon unsalted butter

1 large red onion, halved and thinly sliced

Nonstick cooking spray

4 green onions, white and pale green parts, finely chopped

2 garlic cloves, finely chopped

2 ounces baby spinach, coarsely chopped

1/4 cup fresh cilantro, finely chopped

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup finely chopped fresh chives

2 tablespoons finely chopped fresh dill

1/4 cup pine nuts, lightly toasted and chopped

Kosher salt and freshly ground black pepper

9 large eggs

1/4 cup skim milk

1/2 cup 2% Greek yogurt