seasonal frittata - 2

Seasonal Frittata

If you are looking for an extremely quick and easy dish to throw together when short on time, this recipe for a frittata is great! Essentially any mix of vegetables can be thrown in, and it’s a good way to make use of seasonal options. I’m a fan of garlic scapes and they’re coming into season so that’s what I used here. Pair it with whole grain bread for a balanced meal.

Seasonal Frittata

Serves 4



  • 6 eggs
  • 1 cup green onions
  • 2 cups garlic scapes
  • 3 cups spinach
  • 2 oz cheese (I went with cheddar)
  • 2 tbsp herbs de Provence
  • 1/8 tsp salt & pepper
  • 1 tbsp olive oil
  • 1 tbsp water
  • Chili flakes and paprika (optional)


  1. Turn oven to 400F.  Slice garlic scapes into 1/2-1 inch pieces and sauté in a cast iron pan on low to medium heat with olive oil, salt and herbs for 5 minutes.  Note: cast iron really is best, but any pan that can go directly from stove top to oven will work.
  2. Whisk eggs with water for 2 minutes.  Finely chop green onions.
  3. Layer the cheese slices over the garlic scapes in the pan, then cover with green onions and spinach. Finally pour the whisked eggs into the pan. Let sit for 1 min.
  4. Place pan in oven, middle rack, and let cook for 10-15 minutes or until eggs have puffed up and are slightly brown on top.


Per serving

Calories (kcal) 252 Protein (g) 14
Carbohydrates (g) 4 Fat (g) 18
Sugar (g) 1 Saturated Fat 7
Fibre (g) 4 Sodium (mg) 322