Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Garlic Scape & Spring Greens Frittata
Equipment
- oven-safe skillet cast iron is ideal
- Bowl
- Whisk or fork
- spatula
- Oven or a lid for stovetop finish
Ingredients
Farmers Market Ingredients
- 6 eggs
- 3-4 garlic scapes
- 2 big handfuls spring greens (spinach, chard, or kale)
- 2 oz chèvre or other market cheese
- 1 splash milk or yogurt (optional)
- fresh herbs (optional)
Pantry Staples
- salt to taste
- butter or extra virgin olive oil
Instructions
- Heat oven to 375°F. Beat the eggs with salt and the optional splash of milk.
- Slice scapes into rounds; chop the greens. Add butter or oil of choice in the skillet, sauté scapes for a couple minutes, add greens and cook until wilted, a couple minutes more (you won’t over-cook, don’t worry).
- Pour the eggs over, shake pan a little so everything is dispersed, dot the top with cheese. Cook 2 minutes on the stove until the edges set (less time if you see edges setting), then move to the oven for 10–12 minutes until just set in the center. No oven? Cover and cook on low 10–12 minutes.
- Cool a few minutes, cut into wedges. Good warm or at room temperature.
Notes
Substitutions
- Scapes: green garlic or spring onions
- Greens: any tender, June green
- Chèvre: any soft market cheese, or leave it out
The Start Local recipe series is generously supported by Illinois Farm Bureau.
