Zucchini & Garlic Scape Frittata

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.


6 Comments Add yours

  1. Over the last few years, my husband and I have changed the way (and what) we eat. We’re at a place we’ve never been before. We’re still learning about gardening, having some successes, but when it comes right down to it…we have no idea what to do with the things we’re growing half the time. Growing up and throughout our adult life, vegetables have been a plain side to a main dish; The only time vegetables were mixed together were when we had peas and carrots or a salad. Forget about using fresh herbs!

    So, I stumbled onto your site today. The picture of the zucchini caught my eye (for the first time our zucchini is growing!). I was excited to try it because I have zucchini and fresh parsley in the garden (and don’t really know what to do with either).

    We hit a snag making the frittata… it wound up being a scramble, but was delicious all the same! I had to substitute green onion and real garlic for the onion and garlic scape….but very good. My husband’s response after eating it was “Wow, all these flavors combine really well with each other.”

    Thanks for sharing your ideas and experience. I look forward to all you have to share. If you have any ideas or suggestions for radishes, I’d love to read about it!


    1. Ah, I have had many a frittata turn into a scramble; it actually happened again last week. Good thing is that it does not affect the taste, only the look. SO for this one I had my husband, who is one-armed at present due to shoulder surgery, hold the lid while I transferred the frittata and then we worked as a team on the flip. It was a bit comical, but it worked.

      Instead of flipping, you can also finish the frittata off in the broiler (I do not usually do that because I have burnt more than I have scarambled).

      I am so very glad you find this blog helpful, that is what I am hoping for.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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