Vegetable and Cheese Frittata

A frittata is essentially a crustless quiche finished in the oven — the technique of starting it on the stovetop and finishing under gentle heat keeps it tender instead of rubbery.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Whisk the eggs, milk, salt, and pepper together in a bowl until fully combined and slightly frothy. Set aside.

3. 3

   Heat the olive oil in a 10-inch oven-safe nonstick or well-seasoned cast iron skillet over medium heat.

4. 4

   Add the zucchini and onion and cook, stirring occasionally, until softened and just starting to color, 5 minutes.

5. 5

   Add the cherry tomatoes and garlic and cook 2 minutes more, until the garlic is fragrant.

6. 6

   Add the spinach and cook, stirring, just until wilted, about 1 minute. Spread the vegetables in an even layer across the pan.

7. 7

   Pour the egg mixture evenly over the vegetables. Let it cook undisturbed over medium-low heat for 2–3 minutes, until the edges just begin to set.

8. 8

   Sprinkle the Gruyère and Parmesan evenly over the top.

9. 9

   Transfer the skillet to the oven and bake until the eggs are fully set in the center and the top is lightly puffed and golden, 12–15 minutes. A knife inserted in the center should come out clean.

10. 10

    Let rest 5 minutes before slicing into wedges — this resting time lets the eggs finish setting so it slices cleanly instead of oozing. Top with chives and serve warm or at room temperature.