The zucchini has arrived and I picked up garlic scape from Beechwood Orchards at the farmers market again, so I thought I would combine the two in a frittata using Farmer Kim’s eggs.
Using some herbs from my garden, I had everything for the frittata except cheese. Choices in my fridge included feta, parmegiano reggiano, cheddar, and a few others. I opted for parmegiano reggiano. I served the frittata with a spinach feta bread. The result was satisfying and tasty. We often find ourselves adding a salsa or hot sauce to frittatas, no need with this one, it was tasty enough all on its own.
Zucchini Garlic Scape Frittata
8 eggs (from Farmer Kim)
1/3-1/2 cup shredded parmegiano reggiano
2 Tbsp parsley (from the garden) minced
Salt & freshly ground black pepper to taste
1 Tbsp extra virgin olive oil
1 medium or several small zucchini (from the garden), sliced into rounds
1/2 medium onion, chopped
2 garlic scapes (from Beechwood Orchards) flower heads removed and chopped
In a large bowl, whisk the eggs. Add the cheese and parsley and mix well. Add salt and pepper to taste. Set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and onion, season with a pinch of salt and saute 5 minutes. Add garlic scapes and cook another 5 minutes, til all the vegetables are tender and the zucchini is starting to brown.
Lower heat to low. Pour the egg mixture into the pan and stir gently to make sure the vegetables are evenly distributed. Cook about 8 minutes, cover and cook until the eggs are almost set, about 2 to 4 minutes.
Slide the frittata only a large flat lid or plate and invert back into the skillet. Cook until fully set and golden on the bottom. To serve, cut into wedges, enjoy.
Serves 6 as a breakfast, 4 as a dinner.