Every time I make a frittata, I find myself wondering why in the heck I don’t make frittatas more often.
I mean, what’s not to love? They’re stupidly easy to make, they don’t require any fancy ingredients or techniques, and the leftovers taste just as good (if not better) the next day.
And best of all, once you’ve mastered the basic recipe, you can pretty much throw in whatever odds and ends you’ve got kicking around in the crisper.
Honestly, the hardest thing about frittata is getting the spelling right. (Am I the only one who puts the double-t in the wrong place every. freakin’. TIME?)
This particular version takes advantage of two of my current in-season-right-freakin’-now-so-eat-it-while-you-can obsessions – tender sweet peas and pungent garlic scapes, and pairs them up with delicately earthy shiitake mushrooms and chunks of creamy Macedonian-style feta.
A handful of shredded fresh basil adds a boost of flavour without distracting from all those lovely seasonal flavours, because let’s be honest… if you’re going to go through the hassle of shelling a pile of fresh sweet peas, you don’t want anything upstaging them!
It’s the kind of dead simple seasonal recipe that’s meant for these early days summer, because who in the heck wants to spend time in the kitchen when there’s all that lovely sunshine waiting for you outside?
I’d much rather be hanging out in my backyard with a good book and a big glass of iced tea, thankyouverymuch.
(Actually, scratch that. A big glass of crisp white wine sounds even better!)
Serve it hot out of the oven with a simple green salad on the side for a satisfying summertime supper, and then sandwich the leftovers between thick slices of hearty sourdough bread for an even better lunch the next day.
(Side note: I love using frittatas as a vegetarian main, since the eggs and cheese add plenty of protein on their own. But if you absolutely can’t imagine going without meat, a half-cup of finely chopped ham is a lovely addition.)
This simple vegetarian frittata makes the most of in-season-right-now-so-get-them-while-you-can ingredients like garlic scapes and fresh sweet peas. It’s delicious right out of the oven as a meatless main or brunch dish, or let it cool to room temperature and pack it up in your picnic hamper for an al fresco treat.
- 8 eggs
- ½ cup milk
- ¼ tsp salt
- ¼ tsp fresh ground pepper
- 1 tbsp butter
- 1 cup thinly sliced shiitake mushrooms
- ½ cup shelled sweet peas
- ½ cup chopped garlic scapes
- ¼ cup feta, cut into small cubes (preferably sheep’s milk)
- 3 tbsp finely chopped fresh basil
- Preheat oven to 350F.
- In a medium-sized mixing bowl, whisk together the eggs, milk, salt and pepper until combined.
- In a 12-inch cast iron skillet (or any other oven-safe pan) set over medium high heat. Add butter to pan and melt. Add shiitakes, peas and garlic scapes to pan and saute for 4-5 minutes, or until the shiitakes are softened.
- Reduce the heat to low and gently pour the egg mixture onto the sautéed vegetables. Sprinkle with feta and chopped basil. Let cook undisturbed for 10-15 minutes, or until the sides of the frittata are set and start to pull away from the pan.
- Transfer to the preheated oven and bake for about 10 minutes or until the top of the frittata is puffed and golden brown. Let rest for 5 minutes before slicing up and serving.