Preheat the oven to 350℉.
Use the rotary grater to prepare the carrot, celery, and onion. Then, switch to the slicing attachment, and slice the leek into thin, even slices.
1 small carrot, 2 small celery stalks, 1 small onion, 1 large leek
Heat 2-3 tbsp olive oil in the cast iron pan over medium low heat. When heated, add the prepared vegetables. Add 1/2 tsp salt or so. Cook until the leek, onion, and celery have become more translucent. The carrot will be softer, as well. This will take about 3-5 minutes.
olive oil
In a separate bowl, beat the eggs and a splash of cream. Add the remaining salt and the pepper to the eggs.
6 eggs, 1 splash cream, 1 tsp salt, ½ tsp pepper
Ensure there is enough oil in the bottom of the pan. When the eggs displace the oil, it should coat the bottom of the pan and up the sides. This will be about 5 tbsp of olive oil. Don't skimp! You don't want your frittata to stick to the bottom of the pan!
olive oil
Add in the radish greens and allow to wilt. This will take about 1-2 minutes.
radish greens
Add the eggs and herbs to the pan. Give it one good stir to ensure the eggs and veggies have mixed well. This will help prevent the frittata from sticking, as well. No more stirring is advised.
1 tsp thyme, 1 tsp parsley
Allow to cook on the stovetop until the bottom of the frittata has set. You will see cooked egg forming at the edges of the top of the pan as well. Sprinkle with cheese.
⅓ cup romano cheese
Transfer to the preheated oven to finish cooking. This should take about 10 minutes. When wiggled, the middle should move a bit, but not jiggle. The goal is to pull it out just before it finishes cooking so that the heat from the pan can finish the cooking process and prevent burning.
Allow the frittata to rest for 5-10 minutes, then slice and serve.
