You're the Chef. Lisa Cherkasky

of good bread and a crisp salad.

      Makes 4 to 6 servings

      Onion 1 medium

      Red bell pepper 1 medium

      Zucchini or yellow squash 1 medium

      Spinach fresh, 3 cups

      Cheese such as cheddar, Jack, or mozzarella; grated, ¾ cup

      Parmesan cheese grated, ¾ cup

      Extra-virgin olive oil 3 tablespoons

      Eggs 10 large

      Salt ½ teaspoon

      Ground black pepper ¼ teaspoon

      Ask an adult to help with the knives, grater, stove, and oven.

      1. Prep the ingredients. Wash all the vegetables. Peel and chop the onion and bell pepper, and thinly slice the zucchini or squash. Measure the spinach. Grate the cheeses.

      2. Cook the veggies. Pour the oil into a large ovenproof skillet, turn the burner on to medium, and heat the pan for 2 minutes. Stir the onion, bell pepper, and zucchini or squash into the oil and cook for 5 to 7 minutes, until they are soft. Stir often.

      3. Add the spinach. Add the spinach to the vegetables, turn the heat to low, and stir until the spinach wilts, about 1 minute. Turn the burner off for now, and leave the skillet there.

      4. Turn on the broiler. Put the oven rack in an upper but not top position. Turn the oven on to the “broil” setting, so that it can start heating up.

      5. Whisk the eggs. Break the eggs into a large mixing bowl. Add the cheeses, salt, and pepper. Whisk well.

      6. Cook the eggs. Turn the burner back on to medium. Pour the egg mixture into the skillet with the veggies, and cook for 7 min- utes—but don’t stir! When the frittata is firm around the edges and still a bit liquid in the middle, slide the skillet into the oven. Check often! As soon as the frittata browns on top, remove it.

      7. Sit and serve. Let the frittata rest for a minute, and then cut it into wedges. Serve it right out of the skillet, or use a pie server or spatula to lift the wedges onto a platter.