Garden Recipe

Wash and chop

Wash the spinach thoroughly and spin dry or pat dry. Roughly chop larger leaves so you have about 4 cups packed. Dice the tomato into 1/2-inch pieces and remove excess seeds if very juicy. Finely dice the onion to yield 1/2 cup. Core, seed and finely dice the bell pepper to yield 1/2 cup.

If you prefer less moisture in the finished dish, place the diced tomato in a fine mesh sieve, sprinkle a pinch of salt, and let drain while you sauté the other vegetables (about 5–10 minutes).

Sauté aromatics

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter or olive oil. When shimmering, add the diced onion and sauté, stirring occasionally, until translucent and beginning to brown at the edges, about 4–5 minutes.

Add pepper and spinach

Add the diced bell pepper to the pan and cook 2–3 minutes more until slightly softened. Add the spinach in batches, stirring until wilted and any excess moisture evaporates, about 2–3 minutes. If you drained the tomato, add it now and cook 1 minute to warm through. Season the vegetable mixture with 1/4 teaspoon of the salt, 1/8 teaspoon black pepper, and 1/8 teaspoon garlic powder (if using). Transfer the cooked vegetables to a bowl and set aside to cool slightly.

Preheat and whisk

Preheat the oven to 375°F (190°C) if baking, or reduce heat to low if finishing on the stovetop in the same skillet. In a medium bowl whisk together 6 large eggs, 1/4 cup milk, remaining 3/4 teaspoon salt, 3/8 teaspoon black pepper (adjust to taste), and the remaining 1/8 teaspoon garlic powder until blended and slightly frothy.

Combine with vegetables and cheese

Fold the cooled vegetable mixture into the egg mixture. Reserve about 1/4 cup of shredded cheddar for topping, then fold the remaining cheese (about 3/4 cup) into the egg-vegetable mixture.

Option A — Oven-baked frittata (recommended)

Lightly butter or oil a 9-inch ovenproof skillet or an 8-inch round baking dish. Pour the egg-vegetable-cheese mixture into the prepared pan and spread evenly. Sprinkle the reserved 1/4 cup cheddar over the top. Bake at 375°F (190°C) until the center is just set and the top is lightly golden, 18–22 minutes. A knife inserted near the center should come out mostly clean. Let rest 5 minutes before slicing.

Option B — Stovetop to ovenless finish

Heat the same nonstick skillet over low heat and add a small knob of butter to coat. Pour in the mixture, cover, and cook gently for 8–10 minutes until the edges are set and the center is mostly cooked. Finish by sprinkling the reserved cheddar on top, cover and let sit off heat for 3–4 minutes until cheese melts and residual heat finishes the center. Alternatively, briefly place a lid with a few ice cubes on top to steam-cook without overcooking (use caution).

Slice into 4–6 wedges and garnish with chopped fresh parsley or chives if using. Serve warm with toast, salad or roasted potatoes.

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 8–10 minutes or in a skillet over low heat until warmed through.