Fritatta is great for breakfast or dinner. I like to try different combinations of vegetables in my fritattas, to experiment. This fritatta is made with garlic scapes, which are one of the more unusual vegetables I’ve tried.
Have you ever cooked with garlic scapes? The first time I saw them I had no idea what they were, or what to do with them. They are the curly top part of the garlic plant, and when they are young they are quite tasty. Around here garlic scapes are one of the first seasonal vegetables that we get in the spring.
CC Image courtesy of thebittenword.com on flickr
You can use them in cooking like green onions. A Fritatta really brings out the subtle flavors of the stalks. They are not nearly as pungent as a garlic clove.
- 2 Tablespoons olive oil
- 8 garlic scapes, chopped
- 4 cups spinach
- 8 whole eggs
- 3 Tablespoons parmesan cheese
- ½ cup mozzarella cheese
- salt and pepper to taste
- Heat the oven to 450.
- Heat oil in an oven proof frying pan, on medium heat, and sauté the garlic scapes for 5 minutes.
- Add the spinach and sauté until it wilts, about 3 minutes. Spread the garlic scapes and spinach out evenly in the fry pan.
- Combine remaining ingredients in a bowl and mix thoroughly. Add to the skillet, and let cook without stirring for about 2 minutes until the eggs start to set around the edges.
- Transfer the skillet to the oven and cook for 10-12 minutes until the eggs are puffed and set.