Is this Farmstand Frittata not the most jovial looking frittata you’ve ever seen? Come on now! You know it’s true!
Our CSA treated us well this week! Purple potatoes, garlic scapes, scallions, kale, broccoli and lots lots more…but today it’s all about the taters, scapes and scallions.
It didn’t take me long to figure out that these beauties combined with eggs and grated Parmigianno would be my first order of business!
There’s just something about frothy whipped eggs poured ever-so-gently over tender fried potatoes, scallions and garlic scapes. That very act, heck, that very thought, does something good for my soul.
I can imagine this dish prepared with loving hands, shared with families and friends, from Reggio, Calabria to New York’s Little Italy, suburban kitchens to country farmhouses. This friendly dish welcomes folks to the table like a grandma standing at her front door waiting for her peeps to arrive.
This is the kind of dish you want to linger over after a late night of wining and dining…eggs-turned-frittata cooked until puffed and golden while coffee brews and today’s news is delivered via newspaper.
Made with eight farm fresh eggs, two-thirds cup of freshly grated Parm and a whole bunch of seasonal mix-ins, this recipe serves six to eight people, comfortably.
And if it doesn’t all go in one sitting (which would shock me) – it makes for awesome leftovers, a nice sammie the next day, or a tasty mid-night snack.
I’m kind of smitten with pretty much anything combined with eggs and cheese. Whether it’s a traditional frittata, omelet or quiche – I get excited about food that’s homey, comforting and adaptable.
I love my Slow Baked Sautéed Spinach, Bacon & Feta Frittata, my Garlic Scape Frittata with Peppers & Potatoes, my Italian Potato & Sweet Onion Omelet and now this!
When there’s seasonal produce, fresh herbs, a few eggs, and a knob of cheese involved, it’s never easier to prepare an exceptional meal. And today’s first-rate frittata is proof positive of this fact. When our food is filled with earthly delights pulled from the ground on Wednesday and delivered on Thursday – that’s special! And the combination of veggies we have today is as much a feast for the eyes as it is the palate…
Garlic scapes are the unopened flower buds of the hard-neck garlic plant that appear about a month after the first leaves come up. They deliver a light garlic flavor that is both sweet and ideal for sauté-ing.
As for the potatoes —-> super rich in antioxidants. And you know what they say —-> the deeper the color, the more nutritious it tends to be. Purple potatoes are no exception.
Scallions? With their sweet and herbaceous flavor – offer just the right amount of onion-y zip.
So go ahead, guys…get that cast iron out and get crackin’!
Buon Appetito!
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Farmstand Frittata
- Category: Frittata
- Cuisine: Italian
Ingredients
- 1/4 cup olive oil
- 1/4 cup butter
- 4 large or 20 small purple potatoes, diced
- 1 1/2 cup chopped scallions, divided
- 1/2 cup chopped garlic scapes
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 eggs
- 1 cup freshly grated Parmesan, divided
Instructions
- Preheat the oven to 350 F.
- In a cast iron or large frying pan, over low heat, heat the olive oil and butter.
- Add the potatoes, 1 1/4 cups scallion and garlic scapes.
- Cook over low heat until they are tender.
- As it cooks add the salt and pepper.
- In a separate mixing bowl, whip the eggs with 2/3 cup grated cheese until mixture is frothy and pour over the potato mixture.
- Place in the oven to bake until the filling is puffed and golden and the eggs are set around the edges and slightly loose in the center, about 30 minutes.
- Let cool slightly before slicing into wedges.
- Top with remaining chopped scallion and sprinkle with grated Parmesan.
- Serve warm.
CIAO!
What a perfect frittata! My goodness, those purple potatoes are so vibrant! I love it.
Thanks, Amanda!! Have a Happy 4th, friend!! 🙂
Those purple potatoes are gorgeous.
Aren’t they! Thanks for stopping by with a kind word, Jeff! 🙂
What a gorgeous frittata! And those purple potatoes are just lovely, Annie. I’m anxious to give this a try!!
Thank you, Jen! I think it’s a dish you’ll really enjoy! Have a great weekend! 🙂
Those potatoes are stunning & really make this frittata stand out! What a great recipe 🙂
Thank you, Megan! We like our frittatas!! 🙂
Oh my, Annie! Those veggies from your CSA are stunning! And what a fabulous way to use them in this gorgeous frittata! Just give me a baguette and I’m good for breakfast, lunch, and dinner.
Yesyesyes to a baguette joining the party! Thank you, my friend! CSA’s are where it’s at! 🙂
Whoa, those purple potatoes are just stunners! Loving this 🙂
Nature doing its thing again…that’s the best! Thanks, Medha!! 🙂
Yes to awesome CSAs and yummy frittatas!!! 🙂 #ilovesummer
#ilovesummertoo Nuff said! Thanks, lady! 🙂
Bless you Annie, for your vocabulary. I saw the word “jovial” and it tickled me to NO end. I’m seriously giggling right now. In fact, you could say it has made me quite jovial… 😉 I love the gorgeous color of the purple potatoes! Add this along with a few of your other incredible recipes and we’ve got the best brunch buffet ever! 🙂 A side of your watermelon summer salad? 🙂 I’ll be dreaming about spending a idyllic day in your kitchen. *Instant bliss* I hope you have a great holiday weekend with the fam! xoxo
Goal accomplished! When food can make us jovial – it’s doing its job! Glad I took you there!! How wonderful it would be to spend a day in each other’s kitchen…. Bucket list!!!! Have a great day, my friend! Thanks for your kindness! Always!! 🙂
This frittata looks gorgeous Annie! Love how you use seasonal produce and these purple potatoes look so good! Perfect for brunch! Pinning!
I’m rather smitten with the potatoes, myself! Thanks so much, my friend! Happy 4th! 🙂
I love the purple potatoes! At first I thought they were a giant blueberry or plum. Using fresh, seasonal veggies is the best way to go!
Can’t get over the colors of nature!! Thank you, Kathy!
Look at all that you’re whippin up with your farm fresh veggies!! Hooray, Annie! Those purple potatoes are sooo delicious! I can’t wait to see them in our CSA. No doubt farm fresh eggs are the way to eat eggs. This frittata sounds so delicious! I was so excited to see you got garlic scapes. Are they new to you? I just whipped up some garlic scape pesto, stocking my freezer with it before scape season is gone! What fun Annie!!
Thanks, Traci! Actually, I’ve cooked with scapes before and we love them. I love all garlic – so I knew this would be a pleasing addition to our recipes. So much fun! 🙂
Wow! Looks phenomenal. This is definitely the most jovial looking frittata I have ever seen…..and those potatoes are BEAUTIFUL! Love all the colors going on in your photos. Can’t wait to try this out! 🙂
Thank you, Amanda! I can’t resist the colors either! Have a great 4th, my friend! 🙂
So good, so fresh and so easy, Annie. And those potatoes are just beautiful – I’ve never seen them such a rich purple color – I need to go hunt them down at the farmers market. Hope you have a great 4th of July weekend!
That’s what it’s all about! Good, fresh, and easy! Aren’t they gorgeous?! Have fun at the market! Have a great weekend, my friend!! 🙂
I love the purple potatoes! What a cheerful looking dish. I would welcome it any time of day. And eggs?? I could eat them morning, noon and night. Pinning the recipe. Hope your week is going well!
Isn’t it cheerful, though?! Who doesn’t love happy food? I’m with you, girlfriend – we love our eggs! Hope your week is lovely, as well! Thanks, Marisa! 🙂
Yes to skillet frittata and leftovers!! It looks amazing, with those fresh, organic ingredients. Makes me want a piece for lunch! Another great recipe, and pictures, Annie 🙂 .
Skillet frittatas in cast iron are the best! Thank you so much, my friend! 🙂
Oh what a gorgeous frittata, Annie! This is one of my favorite dishes to make, for breakfast or dinner! I love the potatoes and scallions in here!
I’m with you – I could eat frittata morning, noon and night! And actually – I just did! 😉 You know what would work fabulously with this meal? Your berry cherry wine slushy! Yum! Thanks, friend! 🙂
This IS the most jovial frittata I’ve ever seen! I love purple potatoes just because they are so darn pretty!!! And anything cooked in cast iron is just so nice. Love how rustic, homey and delicious it makes everything look. I’ll take a big wedge of this right now with a big cup of coffee 🙂 Absolutely delicious!
Purple potatoes are so darn pretty! I think they’re my favorite color…well, until a gorgeous green something comes along…we’ll call it a tie! Anyway – oh my – you are so right on – cooking with cast iron is fabulous. And I’ve had this pan forever – making dishes that much tastier! I’ve got your big wedge and coffee ready! Thank you, friend!! 🙂
I thought those were purple flowers at first…wow, how gorgeous! Digging into the CSA package must be like opening a present. I love frittata and agree with your choice of how to use those veggies! I can smell the goodness from here…
It really is, Andrea! I get to open presents every week straight through October! Such a treat! So glad you like the frittata! Thanks for your sweet words, my dear! 🙂
Daaang, I’d definitely say your CSA hooked you up this week! And oh-boy-oh-boy-oh-boy, am I happy about that because OMGeee THIS FRITTATA!! SO pretty and jam packed with all the things fresh and fabulous! This is one seasonally delicious frittata, my friend! I am just swooining over here! Those purple potatoes, garlic scapes and scallions all stuffed into some fluffy egg and baked in a skillet… drooooool! You say this serves 6-8, I say this serves one. ME! 😉 I’m most definitely making these for Sunday brunch. Pinned! Cheers, dear friend! xoxo
I am loving the experience of our CSA! This is our first year doing it and I foresee it as part of our future for many years to come!! This is a fun one, for sure!! Thanks, my friend! XO
Annie, I too “get excited about food that’s homey, comforting and adaptable” like this frittata as eggs and potatoes scream comfort to me. BTW, I love how you call this a “jovial looking” frittata – there definitely won’t be leftovers of this even if there aren’t 6 people eating it (in our house at least)
Happy Wednesday to you!
We’re cut from the same cloth, my friend! Yeah – we never have leftovers, either – but I wasn’t sure if that was just an ‘us’ thing! Thanks, Shashi!! 🙂