We’ve been so lucky this summer to have a ton of beautiful produce from our Spoonfull Farm CSA, but we’ve also been so busy that sometimes, cooking doesn’t end up happening. That means that some weeks we find ourselves with a whole mountain of produce on our hands that we would hate to see go to waste. Enter: the summer fridge frittata, so named because it’ll clean your fridge right out if you play your cards right. This is really what frittatas are made for – making leftovers new again (and getting great use out of our beautiful farm-fresh eggs in the process)!
Summer Fridge Frittata
Hands-On Time: 30 min
Total Time: 45 min
12 large eggs
2 TBS half and half
1 cup + 1 TBS sour cream
1 head kale, any variety, roughly chopped
1 large zucchini, thinly sliced (I use a mandoline, see note below)
1 cup shredded/grated cheese (I used half parmesan and half mozzarella because I had them on hand)
1 bunch scallions, white/light green parts thinly sliced
1/2 TBS red pepper flakes
1 TBS garlic powder
Juice from one lemon
2 tsp salt, divided, plus more to taste
1 TBS minced chives + more for garnish
1 TBS minced fresh dill + more for garnish
Preheat oven to 425 degrees.
Whisk eggs until yolks and whites are well combined. Add 1 TBS sour cream, half and half, and cheese, and whisk together. Add at least 1 tsp salt, whisk to combine, and set aside.
In a 10-12 inch ovensafe skillet (cast iron is best!), heat a thin layer of olive oil over medium heat. Add scallions and cook, stirring occasionally, for about a minute. Add zucchini slices and toss with oil and scallions. Add 1 tsp salt, red pepper flakes, and lemon juice, and toss to coat. Cook until slices start to become translucent and soft, about 3-5 minutes. Add chopped kale and allow to wilt and cook down, tossing with the zucchini and scallions, about 5 more minutes.
Pour the egg mixture evenly over the vegetables and gently stir to distribute egg and vegetables. Once edges of the eggs have set, about one minute, carefully transfer the skillet to the preheated oven. Allow to bake anywhere from 7-14 minutes – the eggs should be set, and the top should be slightly puffed and golden.
While the eggs are baking, combine the remaining cup of sour cream with the chives and dill in a small bowl, and set aside.
Once the frittata has finished baking, remove from oven and let cool at least 5 minutes on a cooling rack in the pan. When ready to serve, slice into wedges, garnish with reserved chives and dill, and top each wedge with the herbed sour cream mixture. Serve with toast, a light green salad, or both.
Note: I use my mandoline slicer at least twice per week, if not more, so I can’t recommend them enough. HOWEVER. You have to be extremely careful when using them, and never use a mandoline without a protective hand guard. I use this mandoline from OXO, which includes a protective guard.