Early Summer Frittata

Early Summer Frittata with Peas, Garlic Scapes and Shiitakes

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 1x


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


  1. Preheat oven to 350F.
  2. In a medium-sized mixing bowl, whisk together the eggs, milk, salt and pepper until combined.
  3. 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.
  4. 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.
  5. 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.

  • Category: Main