Ohio in June Frittata

Real Food Frittata Recipe

June in Ohio is one of my favorite times of year because the weather begins to welcome consistently higher temperatures and the small, sustainable farms in my area are hard at work planting and harvesting new seasonal varieties to provide to their communities.  This is also the time of year when I can find two of my favorite items, garlic scapes and squash blossoms.  The garlic scape is removed from the garlic bulb once the center stalk is fully formed so the bulb can continue to develop.  It has a mild garlic flavor with just a hint of sweetness and adds a unique complexity to any dish.  The squash blossom is an edible flower that is typically removed from the zucchini plant but can also come from other squashes.  It is incredibly delicate and will only last for 2 or 3 days so you will never see these on a supermarket shelf.  The local farm I buy from offered these through their CSA program and gave enough notice so I was able to plan ahead and use them the night they were harvested.  I love the whimsy and old-world charm of each of these items and truly appreciate the variety they add to my meals.  This frittata recipe is a quick and simple way to celebrate all the fresh flavor you will find being harvested from local farms in Ohio during the month of June.  The bite of the spring onions, the mild bitterness of the rainbow chard, and the creaminess of the pasture-raised eggs mixed with the soft sweetness of the garlic scapes and squash blossoms creates a memorable experience for every one to enjoy.  Best part is that it takes less than 40 minutes start to finish!


2 Tablespoons Rolled Butter
10 Pasture-Raised Eggs
1/4 Cup Cream or Whole Milk
1/4 Cup Spring Onions, chopped
1 cup of Rainbow Chard, chopped
2 or 3 Garlic Scapes, chopped
1/4 Cup of Parmesan Cheese, freshly grated
Salt and Pepper for Seasoning
7 or 8 Squash Blossoms



Preheat your oven to 400 degrees F.

Melt the rolled butter in a cast iron skillet over medium heat.  Add the chopped rainbow chard, spring onions, garlic scapes, and salt and pepper for seasoning.  Allow the mixture to cook down until the rainbow chard is wilted and the onions are translucent.  

While the vegetables are sautéing, make your egg mixture.  In a large bowl, crack the eggs.  Add the cream (or whole milk) and half of the shredded Parmesan cheese.  You will save the other half to top the frittata.  Whisk the ingredients together until each of the yolks are broken and the ingredients are combined well.

Once the vegetables in the cast iron skillet are cooked down, add the egg mixture.  Use a large spoon or spatula to combine the egg mixture and scrape up the bits on the bottom of the skillet.  Let it cook over medium heat until the sides are set.

Place the squash blossoms on the top of the frittata and sprinkle with Parmesan cheese.
Put the skillet in the oven for 10-15 minutes and bake until golden and puffed,.  Serve and enjoy!