While I might be inclined to credit a recent trip to Italy as inspiration for today’s Zucchini Frittata with Basil and Garlic Scapes, the truth is I have been making frittatas forever and been enjoying them since childhood. My Mom would make them often and now so do I. A frittata also is in keeping with my desire this summer to create simple dishes that can be made in advance and are just as enjoyable hot or cold. Or, even better, at room temperature.
Frittatas easily accommodate different vegetables, depending on the season. I will include a recipe here but a basic technique and ratio enables you to incorporate frittatas into your routine. Soon you will make frittatas often and never with a recipe.
A must-have is a fry pan that can go from stovetop to oven. I use a Lodge cast iron pan, which is inexpensive and indestructible. Vegetables need to be cooked first and I almost always cook in the same pan so there is just one pan to clean. You will need enough eggs to cover the vegetables, which is usually about 7-8 large eggs for a 10-inch pan. The eggs also need to be beaten well until completely liquified. This is just to ensure the frittata rises and cooks evenly. You can give the eggs a blitz in a blender but it’s really not necessary. Just whisk vigorously for a few minutes.
As a child, my family always enjoyed frittatas with a little side of tomato sauce. Here is a recipe I posted a few years ago for roasted tomatoes and garlic. At the end of the recipe, pour your roasted tomatoes and garlic with a swirl of olive oil into a blender and blitz until smooth. Season to taste with salt, pepper and a pinch of sugar, if desired.
It’s that wonderful time of year when the options for putting dinner on the table are as unlimited as the vegetables at the market. Enjoy it all and relax this holiday weekend. When you have the best ingredients, keeping it simple ensures the best meals. Happy Independence Day!
- 2 Tablespoons unsalted butter
- 2-3 garlic scapes, finely chopped
- 1 medium zucchini, thinly sliced (I use a mandoline for best results but can be sliced by hand)
- 7-8 eggs
- 2 Tablespoons milk
- 1 handful basil
- ¼ cup parmesan
- Sea salt and pepper, to taste
- Preheat oven to 400 degrees and move the rack to the top.
- Melt the butter in a 10-inch oven-safe fry pan over medium heat. Cast-iron pans work great.
- Once the butter begins to foam, add the zucchini and toss to coat with butter, add garlic scapes.
- Stir and turn occasionally until the zucchini slices are softened and beginning to brown, about 10 minutes. (the zucchini won't lay flat in one layer in the pan, just keep tossing gently. It will shrink and soften as it cooks)
- While zucchini is cooking, whisk together eggs and milk until completely combined into a thin liquid.
- Once zucchini is softened and beginning to brown, scatter the basil leaves over the zucchini and pour egg mixture into pan to completely cover vegetables evenly.
- Sprinkle evenly with the parmesan cheese.
- Cook on the stovetop until the eggs begin to set on the sides of the pan.
- Place the fry pan into the oven for about 10 minutes until the top is brown and the frittata is set.
- Let sit for about 10 minutes before serving. Or, even better, once cool, place into the fridge and serve the next day. Bring to room temperature before serving.
- Serve with a tomato sauce on the side, if desired. Click here for jarred tomato recipe that can be blitzed in a blender until smooth to form a sauce.