1 large (or 2 small) Red Dog carrots, peeled; cubed or sliced into rounds
1 bunch raab, chopped into florets and 1/2″ stems
Kosher salt and black pepper
3 tablespoons extra virgin olive oil
7 large eggs
¼ teaspoon baking powder
¼ cup whole milk
⅓ cup feta cheese, crumbled, with more to serve
⅓ cup finely chopped fresh parsley, with more to serve
1 teaspoon fresh thyme
1/2 bag Red Dog spinach
1/2 bunch Red Dog chives, chopped

Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.

In a mixing bowl, toss the carrots, raab and green onion with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2-3 tablespoons) and toss to make sure all the veggies are well-coated in the oil. Remove the pan from the oven and spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.

Turn the oven heat down to 400°F.

In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables and the spinach.

Coat the bottom and sides of a 10-inch cast iron or oven-safe pan with oil and warm over medium-high heat until shimmering. Pour the egg and veggie mixture into the pan and cook for 2-3 minutes to allow the bottom of the eggs to settle. Transfer the pan to the heated oven and cook for 8-0 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny.

Serve with more feta cheese and a garnish of fresh parsley and chives.