Spinach and Scape Frittata

  • 3 Tbsp. olive oil
  • 10 eggs
  • 1 cup (1/2 lb.) chopped raw spinach (or kale)
  • 1/4 c. grated Parmesan cheese (or goat cheese)
  • 1 Tbsp. chopped 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 sauté 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.

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