Thursday, June 10, 2010

Recipe: Garlic Scape and Spinach Frittata

Here is one of the recipes we handed out this week at the Ypsilanti Downtown Farmers' Market. Easy as pie, in fact, it is like an egg pie without the crust! 

Spinach and Scape Frittata

3 Tbsp. olive oil

10 eggs

1 cup (1/2 lb.) chopped raw spinach

1/4 c. grated Parmesan cheese

1 Tbsp. chopped fresh parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°.

In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve warm. Serves 6 generously. A half recipe can be made if desired.

Yum, yum! Sorry I don't have photos - there is just no time right now to download and label them! I'll get back to that again. Meanwhile just picture this coming out of the oven piping hot. Serve with a spring green salad, fresh strawberries, and thick slices of whole grain bread toasted and spread with a jam of your choice.

Enjoy this recipe now because fresh garlic scapes won't be available more than a few weeks at the most!

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

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