“What can we do with these?” asked Dom, referring to the tangle of stalky greens he carried into the kitchen from his recent trip to the produce section of Nichols.
“Hmmmm, I’ve never seen anything like it, what are they called?”
“Garlic scapes.”
“I’ve never even heard of them…let’s google it.”
Garlic scapes are the unopened flower buds of the hardneck garlic plant that appear about a month after the first leaves come up. It has a light garlic flavor, sweet and ideal for things like pestos, pickling and sauté-ing.
We had the idea to make a Garlic Scape Frittata with Peppers & Potatoes because, A) it was Sunday morning, and B) we were beyond curious to see what this cute curlicue of a vegetable was all about…plus we had a green pepper and a left over baked potato in the fridge and Italian bread in the cupboard…the makings of a perfect meal. I mean, what goes better with a loaded frittata than toast with a little sweet cream butter? Only one thing comes to mind…time. Time to linger over this meal, in no hurry to get anywhere, sip our coffee and hang together. Our sense of time was especially heightened due to the fact that in one very short week Nick would be eating with his buddies in his school cafeteria, making this a very special morning.
Dom, in typical weekend fashion, took over the kitchen. While Nick and I were chillin’ at the table, Dom was choppin’, toastin’ and sauté-in’ like nobody’s business. He’s a great Sunday morning cook; we are lucky and spoiled.
He began by chopping and cooking three garlic scapes in about two tablespoons of olive oil.
As the scapes began to release their perfect garlic scent, he added a chopped green pepper, a diced baked potato and a little kosher salt and freshly ground pepper, letting them cook until just tender.
Next, he scrambled eight eggs with a splash of milk in a mixing bowl and poured them over the veggies. After a gentle stir and flip of the eggs he let them cook for about five minutes or so.
Once fluffy and cooked through, he transferred the frittata to a platter…
and we enjoyed…
This meal was delicioso!! The garlic scapes in no way overpowered the flavor of the frittata – they were perfectly sweet and subtle. I could have stayed at the table all day…
Buon Appetito!
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Garlic Scape Frittata with Peppers & Potatoes
- Category: Breakfast
Description
Garlic Scape Frittata with Peppers & Potatoes is perfect for anytime of the day or night!
Ingredients
- 2 Tbsp. olive oil
- 3 garlic scapes, chopped
- 1 green pepper, chopped
- 1 potato, diced
- 8 eggs, scrambled lightly with a splash of milk
- kosher salt and freshly ground pepper to taste
Instructions
- Heat olive oil in a pan and add garlic scapes.
- Sauté until aroma is released.
- Add green pepper, potato, salt and pepper and cook until just tender.
- Add scrambled eggs and let cook for about five minutes until fluffy and browned.
- Serve warm.
Ciao!
I really love this post. My parents are the cutest. That’s all 🙂
🙂 🙂 🙂
never cooked with scapes before, thanks for the recipe.. definitely inspired to try it out!
Awesome! I recommend you try them…if you like garlic you will love scapes…Thanks Thalia!
Hi Ann, I really enjoyed this post. I had never heard of scapes before. It seems like they should be classified as a culinary delicacy…what do you think?
Thanks Karen! With its unusual shape, delicate flavor and short season, I bet it could qualify as a delicacy…