Foodie Friday - Spinach & Scape* Frittata
Today's offering from Denise & Yvonne of Cooking for Real: Yum! (PS.. happen to be in Chester County, PA? See D & Y at the Anselma Farmer and Artisan's Market, every Thursday through Thanksgiving, from 2-7)
*And what is a 'scape' you ask? Scapes are the curly tops of the garlic plant that are cut back at this time of year to increase growth in the bulb. Elegant looking, aren't they?
Spinach and Scape* Frittata
3 Tbsp. olive oil
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes (about 4 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.