First day of summer: Garlic Scape Frittata

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



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