South Perry’s Spinach and Scape Frittata

This recipe is from a leaflet handed out to customers at the Thursday Market in the South Perry District last week.

Garlic scapes are one of the seasonal delicacies that can be found at local farmers markets in late spring and early summer. The green tops of garlic plants are cut while they are still tender and have started to curl.

Spinach and Scape Frittata

Adapted from dakotagarlic.com for the Fresh Recipe newsletter handed out at the Thursday Market in the South Perry District

10 eggs

1 cup ( 1/2 pound) chopped raw spinach

1/2 cup grated Parmesan …

This recipe is from a leaflet handed out to customers at the Thursday Market in the South Perry District last week.

Garlic scapes are one of the seasonal delicacies that can be found at local farmers markets in late spring and early summer. The green tops of garlic plants are cut while they are still tender and have started to curl.

Spinach and Scape Frittata

Adapted from dakotagarlic.com for the Fresh Recipe newsletter handed out at the Thursday Market in the South Perry District

10 eggs

1 cup ( 1/2 pound) chopped raw spinach

1/2 cup grated Parmesan cheese

1 tablespoon chopped parsley or basil

3 tablespoons olive oil

1/2 cup finely chopped garlic scapes

Salt and black pepper, to taste

Preheat oven to 350 degrees. 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 sauté until tender on medium heat for about 5 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.

Yield: 4 to 6 servings