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This super-savory frittata makes a great breakfast or brunch, sure, but also a stellar weeknight dinner or picnic contribution. I won’t lie — it has what pretty much amounts to hash browns right in the damn middle, plus shiitakes and garlic scapes and capers and pecorino. I’d go on, but I’m at high risk of hyperventilating. (Also, that’s pretty much the whole ingredient list.)
Don’t neglect the possibility of making a great frittata ahead of time and sandwiching it between slices of crusty bread.
Doing summer right
At the risk of seasonal self-aggrandizement, I’m going to say that I feel like we got the pace of summer just right this year. The kids have been crushing camp and swimming and chill time. We’ve done some sleeping in and some early rising. There have been lots of walks and plenty of easy dinners on the porch. We’ve purchased not one but two beginner ukuleles (with upgraded strings, full disclosure in case you decide to follow suit). Not to mention this super-savory frittata. I know. It’s impressive.
A super-savory, and super-chill frittata
I said at the start of the season that I’d be trying to stay out of my own way in the kitchen, with a focus on simple preparation and assembly of summer’s best ingredients. So far, gotta say, so good. Case in point, this super-savory frittata, which makes a great weeknight dinner or picnic contribution. I won’t lie — it has what pretty much amounts to hash browns right in the damn middle, plus shiitakes and garlic scapes and capers and pecorino. I’d go on, but I’m at high risk of hyperventilating. (Also, that’s pretty much the whole ingredient list.)
Serve it straight out of the pan, or make it a day or two before. Nestle a nice piece of it inside a baguette and toss some arugula or slices of tomato on top. Maybe chase it with a quick duet of Somewhere Over the Rainbow. There’s really no going wrong.
- 3 tablespoons butter, divided
- 10 garlic scapes, trimmed and thinly sliced
- 10 ounces sliced shiitakes
- 2 medium Yukon Gold potatoes, grated
- 1/4 cup capers
- 8 eggs
- 1/3 cup heavy cream, half and half, or whole milk
- 1/2 cup grated Pecorino Romano cheese
- Fine sea alt and black pepper
- Preheat oven to 350° F with a rack in the center.
- Melt one tablespoon of the butter in a large, oven-safe nonstick frying pan set over medium-high heat. Add the sliced garlic scapes and a pinch of salt and cook, stirring once or twice, for two minutes. Add the sliced shiitakes and cook, stirring occasionally, until softened, about 5 minutes. Scrape skillet contents into a bowl and set aside.
- Melt another tablespoon of the butter in the same frying pan. Add the grated potatoes in a single layer and sprinkle with salt. Leave them alone for a few minutes to develop a bit of browning on the bottom, then stir or flip and cook a few minutes more to brown the other side. Add potatoes to bowl with scapes and shiitakes.
- Crack the eggs into a separate bowl, pour in cream, grind in some black pepper, and scramble.
- Melt the final tablespoon of butter in the frying pan. Return potatoes, scapes and shiitakes to frying pan along with capers, distributing it all evenly around the pan. Pour in the eggs. Sprinkle cheese evenly overtop.
- Cook for a minute on the stovetop, then transfer to oven. Bake until eggs are set, 15-20 minutes. Cool slightly before cutting into wedges to serve.
Amount Per Serving: Calories: 421Total Fat: 24.4gCarbohydrates: 27.8gFiber: 4.4gProtein: 23.9g