Zucchini & Garlic Scape Frittata

By CheeseDiva

Ingredients

• 2 Small Zucchini, Ends Trimmed And Cut Into 3/4 Inch Dice
• 1 Small Onion, Peeled & Diced
• 3 - 4 Tablespoons Garlic Scapes, Diced (Optional)
• 1/4 Cup Diced Pancetta
• 2 Teaspoons Olive Oil (Plus Additional To Grease Pan)
• 1.5 Ounces Soft Cheese, Finely Diced (See Options Above)
• 1/4 Cup Grated Pecorino or Parmesan Cheese
• 2 Teaspoons Chopped Fresh Parsley
• 2 Teaspoons Chopped Fresh Basil
• Salt & Pepper
• 5 Large Eggs
• 1/2 Cup Milk or Cream

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from italianfoodforever.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Lightly oil an 8 inch square cake pan. In a frying pan, heat the olive oil, and then cook the onion, pancetta, and zucchini until the vegetables are tender, and the pancetta just beginning to brown.

Add the chopped garlic scapes if using them, and cook another minute or two.

Place the vegetable and pancetta mixture into your pan, spreading it across the bottom evenly.

Sprinkle the diced cheese on top.

In a bowl, beat together the eggs, milk, grated cheese, and fresh chopped herbs with a whisk until light.

Season with salt and pepper and then carefully pour the egg mixture over the vegetables in the pan.

Bake for 20 to 25 minutes or until set and lightly browned.

Cool to room temperature and then cut into squares or wedges.