Thursday, October 14, 2010

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.

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