SPINACH & GARLIC SCAPE FRITTATA
I love spinach and I love garlic scapes. This is one of my favorite spring time recipes and it is so simple to make. I got this recipe with my CSA veggie box from Vermont Valley Community Farms in south-central Wisconsin.
Provided by bungalowten
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper.
- Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 minutes).
- Pour egg mixture in skillet with garlic and cook over low 3 minutes Place in oven and bake uncovered 10 minutes or until top is set.
- Loosen bottom with spatula and cut into wedges and serve.
Nutrition Facts : Calories 219.5, Fat 17.4, SaturatedFat 5, Cholesterol 359.8, Sodium 248.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 13.8
GARLIC SCAPE FRITTATA
At the CSA I belong to they always have garlic scapes this time of year. It is always nice to have more recipes with garlic scape.
Provided by Pam3kidz
Categories Breakfast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop scapes and chard into 2 inch pieces. Chop squash and onion.
- Spray cooking oil in a large frying pan over medium high heat. Add scapes and chard and cook for about 20-25 minutes over medium heat. Stir frequently to avoid sticking or burning. Add cooking spray when necessary.
- Add onions and squash cook for another 5 minutes.
- Crack eggs and blend. Add more cooking spray, add eggs lower the heat add cheese and cook until the eggs set and cheese melts. Remove from pan and enjoy.
Nutrition Facts : Calories 291.6, Fat 16.7, SaturatedFat 6.9, Cholesterol 445.1, Sodium 726.8, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 23.3
GARLIC FRITTATA
Make and share this Garlic Frittata recipe from Food.com.
Provided by kzbhansen
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the eggs, milk and parmesan cheese; set aside.
- In large skillet, over medium heat melt butter and saute garlic, onion, sausage, and potatoes for about 5 minutes or until tender.
- Reduce heat to medium.
- Pour egg mixture into pan and cook, without stirring until eggs are almost set.
- Sprinkle cheddar cheese over top of frittata.
- Let cook on top of stove for about 1 minute more.
- Place pan under broiler and broil 6 inches from heat until the top is bubbly and slightly browned.
- Cut in wedgse to serve.
Nutrition Facts : Calories 701.5, Fat 31.8, SaturatedFat 16.5, Cholesterol 437.3, Sodium 660.8, Carbohydrate 70.5, Fiber 8.5, Sugar 4.4, Protein 34.4
GREENS AND GARLIC FRITTATA TO GO
Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
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