Our zucchini is starting to hit its stride and the basil is going strong. To really enjoy this properly, use new potatoes (which are just starting to appear now, too).
This dish is also a good way to use leftover boiled or steamed potatoes. Cube or slice them and add them to the eggs as you would otherwise add the potatoes cooked as part of the recipe.
1/4 cup olive oil
4-5 cups sliced potatoes (1/4-inch slices)
1/4 cup diced scapes
1 small zucchini, diced (1 - 1 1/2 cups)
1/2 cup chopped basil
1/4 cup grated Parmesan
Salt and pepper to taste
Heat the olive oil in a heavy ovenproof skillet (10-inch is a good size). Add the potatoes and fry until tender, turning frequently to keep them from sticking.
When the potatoes are tender, remove them from the pan and drain off all but about 1 Tbsp of the oil in the pan. Add the scapes and zucchini and saute until tender, about 3-4 minutes, then remove from heat. Turn on the broiler.
Beat the eggs in a large bowl. Add the potatoes, vegetables, basil, and Parmesan and stir to coat. Add salt and pepper to taste. Heat the skillet again, adding a bit more oil so it is well coated, and pour in the egg and potato mixture. Cook over medium heat, shaking frequently, until half set. Finish under the broiler (just a few minutes should do the job).
Serves about 4.