The season has come – and probably gone – for garlic scapes at the farmers market. This is the time of year when the garlic growers trim the tops of their green garlic plants to force growth into the maturing bulbs. The tops have a wonderful curl as well as a pale head that will mature into tiny little garlics if you don’t cut it off. The head and the pointed stem above it are often woody, but the curly shoots below are tender with a mild flavor of garlic. I usually chop them up and make them into a green garlic soup that seems perfect for a springtime lunch on the patio.
This year, I decided to try something different. I made a frittata of un-chopped scapes along with other ingredients from the farmers market including feta cheese from The Old Windmill Dairy. Along the way, I added some leftover spaghetti.
Garlic Scape Frittata
- about 1 pound garlic scapes (2 generous handfuls)
- 4 large mushrooms, sliced
- 4 snacking-sized sweet peppers, seeded and sliced
- 3 cups cooked spaghetti
- 8 ounces feta cheese, crumbled
- 4 large eggs
- 2 cups cream or 1 cup cream and 1 cup whole milk
- salt and pepper
- Generously butter a 9-inch pie plate and set aside
- Wash the scapes; remove the heads and tops. Cut the remaining stalks into pieces that will fit easily into the pie plate
- Arrange half of the scapes, sliced mushrooms, and sliced peppers in the bottom of the buttered pie plate.
- Arrange half of the spaghetti on the vegetable bed and top with half of the crumbled feta.
- Top with the remaining spaghetti, and then the remaining scapes, mushrooms, peppers and feta cheese
- In a medium bowl, beat the eggs until well mixed. Combine with the cream or cream and milk seasoned with grated nutmeg, salt, and pepper.
- Pour the egg mixture over the assembled pie.
- Bake in the middle of an oven preheated to 350°F for 45 minutes or until the mixture is set and the top is lightly browned
- Cut into wedges and serve while still warm.