The Frittata That Holds All Morning

Instructions

1. 1

   Move your oven rack to the top position and turn the broiler to high. Crack 3 eggs into a small bowl with 2 tablespoons of milk, a pinch of salt, and a crack of black pepper. Beat until the yolks and whites are completely uniform — about 30 seconds of vigorous whisking — and set aside.

2. 2

   Heat a 6-inch oven-safe skillet (cast iron or stainless) over medium heat. Add 1 teaspoon olive oil and swirl to coat. Add the cherry tomatoes cut-side down and let them sit undisturbed for 90 seconds — you want them to blister and just barely collapse, releasing a small pool of sweet juice. Add the baby spinach and toss with tongs until it wilts completely and any moisture has evaporated, about 1 minute. The pan should look dry before you add the eggs.

3. 3

   Reduce the heat to medium-low. Scatter the chives and parsley evenly over the vegetables, then pour the egg mixture directly over everything. Let it sit without touching it for about 2 minutes — you are looking for the edges to turn opaque and set while the center is still visibly liquid and jiggly.

4. 4

   Scatter the grated gruyère evenly across the top of the still-wet egg surface. Slide the pan under the broiler and cook for 2 to 3 minutes, watching closely. The frittata is done when the top is golden in spots, the cheese is melted and bubbling, and the center is just barely set — it should have a gentle dome and not wobble when you shake the pan.

5. 5

   Remove from the broiler and let it rest in the pan for 1 minute — it will finish cooking from residual heat and firm up slightly. Run a flexible spatula around the edges to loosen, then slide onto a plate. Add a pinch of red pepper flakes if using, and eat immediately while the edges are still crispy.