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Grow and Gather garden fritatta recipe

Submitted by Jess Smith-The garden I've been neglecting all summer is disgorging food fit for royalty. Hardneck garlic was planted and mulched last autumn, potatoes practically grow themselves, and zucchini: a fruit (technically, it's a fruit) so prolific people have been known to leave it on doorsteps and run away. I feed my extra zucs to the chickens, and the chickens make the eggs that pull this back-yard dish together.The frittata is a stress-free omelette that can incorporate whatever you've got going wild in the garden. Handy for an afternoon or evening meal, tasty served hot or at room temperature, this one serves 4.Melt 3 tbsp butter or margarine in a 10" ovenproof skillet over low-medium heat. Add up to an entire head of minced garlic. (While raw garlic can be pungent, cooked slowly the flavour mellows.) Stir in two cups of coarsely grated zucchini or other summer squash. Sauté for 5 or 10 minutes until the squash releases its juice and becomes translucent. Add 2 cups of coarsely grated potatoes. If your potatoes are a 'starch' type, you might want to rinse and drain well after grating. Increase heat to high-medium and cook for 3 minutes more, stirring occasionally.Preheat broiler. Beat 5 large eggs with 3 tbsp water, ½ tsp salt, and a very generous grinding of pepper. Reduce heat under skillet to medium; pour egg mixture over and stir gently to combine. Cover and cook for 6 minutes or until edges are set and centre is wet. Sprinkle ½ cup finely grated Parmesan-type cheese over frittata; transfer to broiler and broil for 2 minutes or until cheese is golden and eggs are set. Serve directly from skillet with a light vegetable soup or fresh green salad.