Since I had the scapes, some zucchini and green and red peppers I decided to make a Frittata for Sunday brunch. A frittata is an Italian dish made of eggs, vegetables and cheese.
Frittata Recipe:
2 Tbsp. olive oil
1 1/2 cups garlic scapes, chopped
1 small zucchini, chopped in small pieces
1/2 green pepper, chopped
1/2 red pepper, chopped
1 tsp. dried basil
1 tsp. dried oregano
Salt & Pepper, to taste
6 eggs, beaten
1/2 cup Gorgonzola cheese, crumbled
Heat 1 Tbsp. olive oil over medium heat. Add garlic scapes, zucchini, peppers, basil and oregano. Sautee for about 5 minutes. Set aside.
Beat eggs in medium size bowl, add sauteed vegetables, cheese and salt & pepper, blend well.
Wipe the skillet well and return to stove top. Heat the other 1 Tbsp. olive oil in same skillet over medium high heat. When oil is hot, pour in the egg mixture and cook for 3 or 4 minutes, until eggs are set on the bottom.
Transfer the skillet to a preheated broiler and broil for about 3 minutes of until Frittata is firm in center and lightly browned.
2 Tbsp. olive oil
1 1/2 cups garlic scapes, chopped
1 small zucchini, chopped in small pieces
1/2 green pepper, chopped
1/2 red pepper, chopped
1 tsp. dried basil
1 tsp. dried oregano
Salt & Pepper, to taste
6 eggs, beaten
1/2 cup Gorgonzola cheese, crumbled
Heat 1 Tbsp. olive oil over medium heat. Add garlic scapes, zucchini, peppers, basil and oregano. Sautee for about 5 minutes. Set aside.
Beat eggs in medium size bowl, add sauteed vegetables, cheese and salt & pepper, blend well.
Wipe the skillet well and return to stove top. Heat the other 1 Tbsp. olive oil in same skillet over medium high heat. When oil is hot, pour in the egg mixture and cook for 3 or 4 minutes, until eggs are set on the bottom.
Transfer the skillet to a preheated broiler and broil for about 3 minutes of until Frittata is firm in center and lightly browned.
Cut into wedges and served hot, warm or at room temperature.
24 comments:
That looks so good! No garlic scapes, but I've got some summer squash that I've got to use up. I was thinking about either fritters or baked squares. But I don't want to stand over a hot stove frying or turn on the oven. The air quality is so bad today because of the myriad fires in Northern California, that I can't go outside to grill either. So a frittata sound just perfect. I've even got a bit of gorgonzola cheese! Thanks for the inspiration.
Hi Sue
Well, I was inspired by Lucy of Sweets, Savories, Etc. (her link is in my sidebar) so I am happy to pass along the inspiration.
Are you close to the fires ? We have been watching them on our news programs, looks awful.
This looks really delicious Mom! The picture really makes my mouth water... :)
If only you were nearer my dalin daughter, you could be enjoying a slice with a fresh-brewed cup of java .... :)
Maybe we could both move, and meet somewhere in the middle ?
Love Ya
I love frittata, though we often eat tortilla as made by our Spanish friends. Either way its ab. fab!
Thank you, and thanks for stopping by ...
Wow this looks great. I love garlic scapes. :-)
Hi Jeena
Yes, they are so tender and delicious!
Yummy!! Frittata's are one of my favorites ;-)
Hi Lucy
Well now they are one of mine ... :)
A really great addition putting the scapes in with the fritatta. Scapes are my new found love - a hint of garlic without being overpowering. Beautiful. They also make incredible pesto and on chicken - to die for.
I love frittata, it is a super plate you really can make it with anything , just mix and cook, what a good source oof proteins... good Job my friend, ciao from a Italian Girl, Dolly.
Hi Giz
The scapes were perfect, and like you said they do not overpower the dish.
Dolly
Thanks and thanks for stopping by ... ciao from a Scots-Irish girl :)
I'm more of a quiche girl than fritatta, but those scapes look like fun! Never had one or fondled one, but I've always wanted to try.
We always called them Garlic Flowers and they are so good. I usually add them to oven roasted vegetables!
LOL Kathy ... fondled one ?
Michelle, they are the flower of the garlic, I like the mild taste.
I made a scape and dill pesto with mine. I served it over some Lake Erie Creamery goat cheese at a friends house yesterday and it was fantastic. More people need to eat these, most of them get left in the fields.
Hi Kevin
Sounds interesting :) See you at the market.
LOL ... once again I forgot to check and see my DD was logged into blogger ... :)
That frittata looks good! I really like the perfectly golden brown top.
frittata looks wonderful! it kinda looks like a pizza, which any-make-over of a pizza is great to me.
Thanks Kevin, it did brown nicely.
Priscilla, more like an omelet than a pizza :)
OhioMom,
A frittata was our main course for many a meatless Friday when I was growing up. Left-over spinach or zucchini were the usual vegetable ingredients.
Frittata was also one dish where there were no fights over who would or would not eat what ingredient.
Your photo looks very yummy.
Ah yes "meatless Fridays", I remember them well :) Funny that we had no problem eating veggies when we were kids, we ate them straight from the garden, and my kids liked them too. My oldest still remembers me frying squash when she was just a wee girl ... :)
Post a Comment