Summer’s Bounty Frittata & Nothing More To Say

Seattle is smoky currently. The smoke is so thick that you can’t see Mt. Rainier and you almost can’t see West Seattle from downtown. If feels very post-apocalyptic or dystopian. Sort of like what I expect our future skies will look like with 45 still in charge. Last night you could see the smoke underneath the streetlights, almost like a fog and the air quality is supposed to be twice as bad as Shanghai or Beijing. I’m trying to not let it, but its hurting the summer vibe. What is summer without blue skies? (although those don’t happen in Seattle, shhhh).

The CSA boxes I’ve been doing again this year have been keeping my spirits up. The first few weeks of CSA boxes always take me a minute to get in the swing of eating all the veggies and being strategic with meal planning so that I don’t waste a single carrot top or beet green. The zucchini blossoms were phenomenal. Although in theory I would love to eat them stuffed and fried daily, fried food doesn’t nourish my body the same way and I can feel a difference. So I made a healthier option to use all the deliciously green and vibrant blossoms.

Summer often feels very nostalgic to me. One of my friends described it best. We grew up from K-college having long, luxurious summers. It is ingrained in our bodies. Suddenly post college we have to work year round. Our bodies aren’t prepared for this sort of jolt. Granted its been years since I’ve had a summer, especially since I worked every summer since 9th grade, but I feel like it is true. So I went with nostalgia for this album pairing. The Frightnrs released their album in early 2016 and their sound is so unique for ‘modern’ music. R&B with a sort of reggae with rock steady. Good summer vibes. Open up a bottle of white and have a glass (or two) while making this frittata.

Summer’s Bounty Frittata

Serves 4


  • 8 eggs
  • 1 tbsp of avocado oil
  • one bunch of green garlic, finely chopped
  • 12-14 zucchini blossoms
  • 2 cups of arugula, roughly chopped
  • 1 tsp of aleppo pepper
  • salt and pepper to taste


  1. Crack eggs into a medium size bowl and whisk until well combined. Preheat broiler.
  2. Add avocado oil to a medium size non-stick skillet and heat to medium. Add green garlic and sauté for 4-6 minutes or until extremely fragrant. Scrape into a small bowl.
  3. Add the zucchini blossoms to the pan and slightly cook for 1-2 minutes per size until just slightly wilted. Remove from pan.
  4. Add arugula to the pan and cooked green garlic. Spread evenly throughout pan.
  5. Pour eggs onto of the arugula and green garlic mixture. Top with zucchini blossoms. Sprinkle aleppo pepper and salt and pepper on top.
  6. When eggs have started to set around the edges, lift the sides off the pan slightly, allowing eggs to flow underneath. Continue to do this on all sides until the eggs are soft cooked.
  7. Remove the skillet from the stove and place in the broiler. Broil for 1-2 minutes until the top of the frittata is cooked. Serve while still warm and enjoy!


Feel free to use any summer bounty you have around your kitchen. Choosing a mixture of ‘softer’ vegetables that will cook down (like arugula or spinach) and some crunchy veg (like the green garlic or bok choy) will create varying textures that make this frittata extra tasty.

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