Preheat oven to 400F.
Prep all the veggies and herbs: dice the onion, chop the shallot, cut scallion into 1'' long pieces and roughly chop basil.
Beat 8 eggs in a bowl, add almond milk, scallion, basil, 1/8 teaspoon of salt, 1.5 teaspoon of fish sauce and black pepper. Mix to combine. Set aside.
Place a 9'' - 10'' cast iron skillet over medium high heat. Add olive oil, shallot and onion, sauteed for about 2 minutes until fragrant.
Add ground pork to the skillet, break into small pieces. Add 2 teaspoons of fish sauce, 1/4 teaspoon of salt and black pepper. Cook and stir frequently for 4-5 minutes to render fat and cook off moisture.
Line a clean plate with paper towel and transfer the cooked pork and onion to the plate to absorb excess oil. If there is too much fat in the skillet, remove some of it. You need just enough oil/fat in the skillet to coat the bottom and all sides of the skillet.
Adjust the heat to medium. Add the pork and onion back to the skillet, spread into a thin and even layer. Pour the egg mixture into the skillet. Cook until the side of the frittata starts to set, remove the skillet from the stove and put it in the oven.
Cook the frittata in the oven for 12-15 minutes, depending on the thickness, until the center has just set. Remove from the oven, let it rest for 2-3 minutes, then cut into wedges and serve.