Garden Veggie Frittata

Method

1. Position an oven rack in the center and preheat the oven to 375F so it is fully hot when the frittata goes in.

2. In a large bowl, whisk the eggs, milk, salt, and pepper vigorously for about 30 seconds until the mixture is uniformly yellow and slightly foamy, which helps the frittata bake up light.

3. Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat until it shimmers.

4. Add the onion and bell pepper and saute for 5 to 6 minutes, stirring occasionally, until softened and the onion turns translucent.

5. Add the spinach by the handful and stir until it wilts down, about 1 minute, then cook off any watery liquid so the frittata does not turn soggy.

6. Spread the vegetables into an even layer across the pan and reduce the heat to medium-low.

7. Stir half of the cheese into the egg mixture, then pour the eggs evenly over the vegetables and gently shake the pan to distribute everything.

8. Let the eggs cook undisturbed on the stovetop for 2 to 3 minutes until you see the edges just beginning to set.

9. Scatter the remaining cheese over the top, then transfer the skillet to the oven and bake for 12 to 15 minutes.

10. Check for doneness by giving the pan a gentle shake; the center should jiggle only slightly and a knife inserted in the middle should come out clean.

11. Let the frittata rest for 5 minutes so it firms up and slices neatly, then loosen the edges with a spatula.

12. Sprinkle with chives, slice into six wedges, and serve warm or at room temperature.

Cooking times vary by equipment -- cook to temperature and to taste.