Spinach, Roasted Radish, and Herb Frittata

Real Talk: If you don’t have garam masala, which is a very popular spice blend in India and other South Asian countries usually made of peppercorns, cinnamon, cardamom, cumin, and cloves, use a mild chili powder, curry powder, or ground cumin instead.

Preheat oven to 350°. Place spinach in a fine-mesh sieve or colander, then press against the sides and squeeze to release water. No one likes a soggy frittata.

Heat oil in a medium ovenproof nonstick skillet (yes, you’ll be putting it in the oven, so make sure the handle won’t melt at this temperature, even if that means a quick Google search to double-check) over high and cook radishes, undisturbed, 3 minutes. Carefully turn, exposing browned undersides, and cook, again undisturbed, until browned but not yet tender, about 3 minutes more. Reduce heat to medium-high and add leek, celery, and chile. Cook, stirring when you feel like it, until softened but not browned, 6–8 minutes. Stir in garam masala and cook until fragrant, about 1 minute. Add spinach, separating any clumps with a spoon, season generously with salt and pepper, and cook until spinach is hot, about 1 minute.

Remove from heat and stir in eggs until evenly distributed. Transfer to oven and bake frittata until eggs are set, 12–18 minutes. Let fritatta sit 10 minutes so everything has a chance to set up, which will also help fritatta release from pan. Top with dill, basil, and feta. Cut into wedges and serve hot or at room temperature.