Frittatas are endlessly versatile, chalk full of delicious veggies from the garden, and great for any meal of the day! And unlike a quiche, they are much healthier for you!
Frittata versus quiche: a big difference
Frittata and quiche are both egg dishes with a combination of cheeses, vegetables, and/or meats. Unlike a quiche, a frittata does not have a pastry crust and cream is not added to the eggs, making it much healthier.
In our family, we love making frittata, because we never make the same thing twice! The flavors can be changed just by changing the main vegetable or the cheese. Try swapping out the kale for broccoli or the parm for cheddar. Like things spicy? Replace the basil with a dash of red pepper flakes or cayenne! Wanting additional protein? Add crumbled bacon, sausage, or diced ham when you add the veggies.
Round out the meal with grilled bread, toast with jam, or your favorite take-and-bake bread warmed while the frittata bakes. Order scallions, kale, garlic scapes, and eggs (everything except cheese!) from our market and make this dish a fun addition to breakfast, lunch, or dinner!
Ingredients
2 Tbsp Olive Oil
3 stalks of curly leaf kale
5 garlic scapes (or 1 clove minced garlic)
1 bunch scallions
8 eggs
1/2 cup parmesan cheese (or cheddar)
1 Tbsp fresh basil, chopped (optional, but very delicious. 1/2 tsp dried basil can be substituted)
1/2 tsp salt and 1/4 tsp pepper
To Make the Dish
Preheat the oven to 350 degrees.
Veggie Prep: Wash the kale. Cut the leaves from the large center stem and discard the stems. Roughly chop the leaves into 1 inch pieces. Cut the tips of the scapes off below the bulb and an inch off the bottom and discard. Chop the remainder of the scape. Chop the scallions, starting at the white part and chopping 5 inches up the green stems.
Warm 1 Tbsp oil over medium heat in an oven proof skillet or cast iron pan (if you don't have one, use a nonstick pan and read the note below before adding the eggs to the skillet). Cook the kale in the pan until wilted, about 3 minutes. Remove the kale onto a plate to cool.
Return the skillet to the stove, add 1 Tbsp oil, and cook the scapes and scallions until soft, 5 minutes.
While the scapes and scallions cook, in a bowl, mix the eggs, cheese, basil, salt and pepper. When the scapes and scallions are soft, mix the kale into the bowl with the eggs to separate the cooked kale pieces a bit, then pour the mixture over the scapes and scallions in the hot skillet. Cook over low heat for 3 minutes.
Bake in a pre-heated oven for 15 minutes, until top is set. Cut and serve.
NOTE: If you are not using an oven proof skillet or cast iron pan, transfer the cooked scallions and scapes to a 9 inch pie plate sprayed with cooking spray and pour the egg/kale mixture over the top of that. It will need to cook for 20 - 25 minutes, or until set.
This recipe is adapted from Saratoga Farmers’ Market. We've tried this recipe with broccoli and cheddar, zucchini and parm, mushroom and smoked gouda, all with yummy results. While garlic is a good replacement, garlic scapes lend a much more subtle garlic flavor, so try them out while they are in season - you can always sub in garlic later in the growing season!
- Amy Tix, Borner Farm Foodie