Frittata

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything; once the eggs go in, things move fast. Everything is sliced, shredded and measured beside the stove.

Heat the oven to 350°F with a rack in the middle, so it is hot when the skillet goes in. The oven is on and heating.

Whisk the eggs, milk, 1 tsp flaky kosher salt and black pepper in the medium bowl until evenly yellow with no white streaks, stopping before it turns foamy. Stir in about 1 1/2 oz Gruyère and set the bowl aside.

Heat the olive oil in the 10-inch oven-safe skillet over medium heat until it shimmers. Add the onion, bell pepper and 1/4 tsp flaky kosher salt and cook, stirring now and then, until soft and golden at the edges, about 8 minutes.

Stir in the garlic over medium heat until you can smell it, about 30 seconds.

Add the spinach a handful at a time over medium heat, turning it until it collapses. Cook until no liquid pools when you push the vegetables aside and the pan looks glossy with oil, not wet.

Taste the vegetables. Aim for a little saltier than you would serve them on their own, since the eggs will soften the salt. If they taste flat, add flaky kosher salt to taste. The filling tastes well seasoned.

Spread the vegetables evenly, turn the burner down to medium-low heat and pour in the egg mixture. Shake the pan gently to settle it and top with about 1 1/2 oz Gruyère. Cook without stirring until the edge sets in a band about 1 inch wide, about 3 to 5 minutes. Run the spatula once around the edge.

Bake on the rack in the middle at 350°F until the edge puffs, the center shivers as one piece when you nudge the pan and an instant-read thermometer in the center reads 160°F (71°C), about 12 to 18 minutes.

Take the skillet out with oven mitts and lay a mitt over the hot handle. Rest the frittata until it firms and settles slightly, about 5 minutes, then loosen the edge and underneath with the spatula and slide it onto the cutting board.

Top with the parsley and cut 8 wedges. Divide into 4 servings, 2 wedges each, hot or warm. The frittata is cut and portioned.