Monday, July 27, 2015

garlic scape frittata

Garlic scapes are the super flavorful flower buds of the garlic plant, and they are usually removed to ensure the garlic bulbs grow nicely. Their flavor is pretty intense, and I like to use them in a simple frittata recipe to let that shine. Click through to see the recipe for my garlic scape frittata.

Chop  up the garlic scapes, removing the bulb part at the top. If you want to have some decorative swirls, keep a couple of them whole and simply slice down the middle lengthwise.

beat the eggs in a medium size bowl, add the sour cream, and whisk together until they are combined.

I saute the scapes before adding the remaining egg mixture. The fresh scapes have a biting garlic flavor, and a quick saute tempers that.

Once your scapes are sauteed, add the egg mixture to the pan. If you are using whole scapes, be sure to remove them from the pan before adding the eggs.

If the eggs start to cook quickly, turn the heat down and hold the pan off of the flame. Your goal is to cook low and slow, to prevent them from browning.

With a spatula, lift the sides of the egg as it cooks, letting the runny egg have it's chance to cook. Once the eggs start to solidify, but remain runny on top, you can turn off the heat. Scatter the crumbled goat cheese on top of the frittata and the whole scapes, if using.

Use your broiler to finish off the frittata in the oven. 5-7 minutes should do it, but you can cook the eggs to your liking.

Let the frittata settle for a minute after broiling, then slice into pieces and serve.

garlic scape frittata
inspired by Food52's frittata in 5 steps
serves 4-6

  • 6 eggs
  • 1/4 cup sour cream
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1/2 cup garlic scapes, chopped (about 8 scapes)
  • 2 oz goat cheese, crumbled

  1. Whisk together the 6 eggs with sour cream in a bowl. season with salt and pepper to your tastes, and set aside.
  2. Add the olive oil to a medium skillet and heat pan over medium heat. when the oil starts to warm, add the garlic scapes and saute for 5 minutes.
  3. If you are using whole scapes for the top, remove them from the pan after 5 minutes.
  4. Add the whisked eggs to the pan with sauteed scapes, and gently lift the edges of the eggs as they start to cook. You want to cook the eggs slowly over medium-low heat for about 5 minutes, to prevent browning.
  5. Turn the broiler on your oven when the eggs are starting to solidify, with a little runniness remaining. Top the frittata mixture with the reserved scapes and goat cheeese. Place the pan under the broiler and cook to desired doneness, about 5-7 additional minutes.

  • Garlic scape season is short, since they are cut only when the garlic plants begin to bud. For an easy replacement try scallions/green onions with chopped garlic.
  • This recipe makes a thin frittata. you can add more eggs to make it thicker to serve more people.


Post a Comment