Ingredients for Frittata:
- 12 fresh eggs
- 1/2 cup heavy cream
- 4 multicolored carrots, cubed
- 1/2 cup garlic scape pesto ( see recipe below)
- 1 whole garlic scape
- 2 tablespoons olive oil
- 1 cup leek flowers (or chive flowers, optional)
- salt & pepper
Blanch 1 whole garlic scape in heavily slated, boiling water. Remove and place in an ice water bath. Then slice in half lengthwise.
Heat olive oil in a pan, add carrots and a pinch of salt. Sauté until tender.
Mix eggs with cream and 2/3 of the scape pesto with a whisk. Pour into the hot pan, over carrots, cook on medium heat.
Lay the sliced garlic scales and leek flowers on top.
Transfer to a 350°F oven and cook until firm in the middle, 20-25 minutes.
Garnish plate with pesto and sprinkle remaining leek flowers on top.
Allow to cool, slice and serve warm or at room temperature.
Garlic scape w/ spring garlic cloves: mid June 2016
Garlic Scape Pesto
- 5 garlic scapes
- 1 cup fresh spinach
- 1/4 cup toasted almonds
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese
- salt & pepper
Place the garlic scapes in a food processor and pulse until roughly chopped.
Add the spinach and pulse.
Scrape the sides to combine all.
Continue to process while slowly adding oil.
Transfer to a bowl.
Add Parmesan cheese and mix with a spatula.
Add salt & pepper to taste.
For storage add a thin layer of oil to the top to maintain bright green color.
Leek flowers w/ garlic scapes in Estia’s garden: Mid June 2016