seasonal frittata - 2

Seasonal frittata

AuthorRobert LazzinnaroCategoryDifficultyBeginner

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.

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

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

Instructions
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.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 252
% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Sodium 322mg14%
Total Carbohydrate 4g2%
Dietary Fiber 4g16%
Sugars 1g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

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

Directions

Instructions
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.

Seasonal frittata