Early Summer Zucchini Frittata with Basil and Garlic Scapes
 
 
Market fresh zucchini, garlic scape and basil merge together into an easy-to-make frittata that is best served the next day at room temperature.
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees and move the rack to the top.
  2. Melt the butter in a 10-inch oven-safe fry pan over medium heat. Cast-iron pans work great.
  3. Once the butter begins to foam, add the zucchini and toss to coat with butter, add garlic scapes.
  4. 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)
  5. While zucchini is cooking, whisk together eggs and milk until completely combined into a thin liquid.
  6. 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.
  7. Sprinkle evenly with the parmesan cheese.
  8. Cook on the stovetop until the eggs begin to set on the sides of the pan.
  9. Place the fry pan into the oven for about 10 minutes until the top is brown and the frittata is set.
  10. 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.
  11. 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.
Recipe by FamilyandForks at https://www.familyandforks.com/early-summer-zucchini-frittata-basil-garlic-scapes/