Garlic Scape and Herb Frittata
It is that time of year when unusual and delicious fruits and vegetables appear in farmers’ markets sparking the imagination. The whimsical garlic scapes are one of the most intriguing with their curly green stalks and long thin flower bud. It is also the time of year when garden herbs begin to need their first clipping. Time to put the two together in an invigorating breakfast or brunch offering. What’s in your garden or herb pots?
Garlic scapes are the bolting flower shoots on hardneck garlic plants that need to be removed by the gardener to send all the energy to the plants’ bulb. No need to discard them to the compost heap, as they have a pleasant garlic flavor that can be used in a variety of dishes. This herb frittata is based upon a classic Persian dish. Feel free to use whatever herbs you wish, however, use the stronger-flavored herbs like mint or marjoram in lesser quantities. Also, do use flat-leaf (Italian) parsley as a base herb. The curlier version of parsley is much too strong in flavor. Enjoy this herbaceous frittata hot, warm or even cold.
4 to 6 servings
¼ cup Greek yogurt
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper
½ cup feta cheese, finely crumbled (optional)
3 tablespoons extra virgin olive oil
1 bunch garlic scapes, flower tips discarded, sliced into ¼ inch coins (about ½ cup)
1 cup flat-leaf parsley, chopped
½ cup fresh dill, chopped
¼ cup fresh mint, chopped
¼ cup fresh marjoram, chopped
1 tablespoon extra virgin olive oil
1 bunch whole garlic scapes
1. Preheat oven to 375°F.
2. Whip the eggs, and yogurt in a large mixing bowl until well blended. Add the salt, pepper, and cayenne and optional feta cheese. Mix well.
3. Heat the oil in a cast iron pan over medium heat. Add the sliced garlic scapes and cook until softened about two to three minutes. Add the herbs and cook for an additional one to two minutes to soften.
4. Pour the egg mixture into the pan and distribute evenly. If cooking unevenly, move the pan around to evenly cook the eggs. Cook until the eggs on the bottom are set, about three to six minutes.
5. Transfer to the oven and bake for ten to twelve minutes until firm. If the top is not browned, place under the broiler for a couple of minutes until evenly browned. Remove from the oven and allow to sit in the pan for five minutes before slicing. Serve hot, warm or at room temperature.
6. Meanwhile, toss the optional whole garlic scapes with the oil. Heat a cast iron grill pan over medium-high heat. Grill on both sides until softened and lightly browned. Serve on top of the warm frittata.