If I could only cook five things for the rest of my life, a frittata would probably be one of them. It's easy to make, outrageously flexible, and can function as literally any meal of the day. I like to make a frittata for dinner, then eat it the next day at room temp for lunch, when I pat myself on the back for having done all the work the night before. The filling in this one kind of surprised me—it would never occur to me to do cooked radishes—but it totally, completely works.
It's going to be a lot of eggs.
First up, thaw 10 oz. frozen spinach. In an ideal world, you'd do this by leaving it in the fridge or at room temperature for a while. If you didn't have the foresight to have done this (guilty!), there's always the microwave. Some more prep work you'll want to do before you get started: Clean, trim, and cut 3 bunches radishes into small wedges. (Fiscally responsible move: Save the green tops and use them another time in a salad.) Then halve 1 large leek lengthwise, removing the tough green tops. Thinly slice the leek, then place the slices in a bowl of water, shaking a little so that the sand falls to the bottom of the bowl, then remove the leeks. (Yes, cleaning sand out of leeks can be a pain, but also maybe a reminder that our food comes from the earth?) Then thinly slice 1 large celery stalk and 1 serrano chile. Doing all the slicing up front means you can basically just throw things in the pan once you start cooking.
Drain the water now, avoid spinach regrets later.
Next, preheat the oven to 350°. Place your thawed spinach in a fine-mesh sieve or colander, then squeeze all that water out, until the spinach is really dry. When you think you're done squeezing, do it a little more (let's call it stress relief). Watery spinach will mean watery frittata.
Heat oil in a medium, ovenproof (a.k.a. nothing with a plastic handle. Ignore this advice at your own peril), nonstick (see above re: ignoring advice at your own peril) skillet over high heat and cook the radishes, undisturbed, 3 minutes.
After: radishes ready to get this show on the road.
Carefully toss them—you should see plenty of browned sides facing up now—and keep cooking, undisturbed, until the radishes are browned but not yet tender, about 3 more minutes.
It's about to smell amazing.
Reduce the heat to medium high and add leek, celery, and serrano chile.
Next add ½ tsp. garam masala and cook until it starts to smell really, really good, which will take about a minute. This is the moment where you realize that your dinner is going to be delicious.
Definitely no watery spinach here.
Add spinach, separating any clumps with a spoon, until it's more or less evenly distributed (don't make yourself crazy over this). Season the whole thing generously with salt and pepper, then cook until the spinach is hot, about 1 minute.
The moment you realize you're creating something really good.
Remove from heat and stir in 8 large eggs, beaten to blend, until evenly distributed. I went off recipe here and added some shredded cheddar cheese, because I had some and because I couldn't help myself.
Transfer it all to the oven and bake until the eggs are set, 12–18 minutes. Let it sit 10 minutes.
Then add the garnish—a step you definitely don't want to miss because it's probably the best part—a shower of torn dill sprigs, torn basil leaves, and crumbled feta cheese. They look good, taste super-fresh, and mean you don't need to make a side salad if you don't want to. But you definitely want to get some crusty bread for serving. Definitely.