Garlic Scape Frittata Food

GARLIC SCAPE FRITTATA

Steps:

• Chop scapes and chard into 2 inch pieces. Chop squash and onion.
• Spray cooking oil in a large frying pan over medium high heat. Add scapes and chard and cook for about 20-25 minutes over medium heat. Stir frequently to avoid sticking or burning. Add cooking spray when necessary.
• Add onions and squash cook for another 5 minutes.
• Crack eggs and blend. Add more cooking spray, add eggs lower the heat add cheese and cook until the eggs set and cheese melts. Remove from pan and enjoy.

SPINACH & GARLIC SCAPE FRITTATA

Steps:

• Preheat oven to 350°F
• In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper.
• Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 minutes).
• Pour egg mixture in skillet with garlic and cook over low 3 minutes Place in oven and bake uncovered 10 minutes or until top is set.
• Loosen bottom with spatula and cut into wedges and serve.

GARLIC & PARSLEY FRITTATA

Steps:

• Beat together milk, eggs, parsley, garlic & chilli flakes.
• Add the torn bread and season with salt & pepper; set aside for 5 mins so that the bread completely softens into the mixture.
• Heat the oil in a fry-pan & pour in the egg mixture. Cook for 3 mins or until golden & almost set.
• Flip the frittata & scatter with parmesan, cook until the underside is golden and the cheese has melted.

GARLIC FRITTATA

Steps:

• Beat together the eggs, milk and parmesan cheese; set aside.
• In large skillet, over medium heat melt butter and saute garlic, onion, sausage, and potatoes for about 5 minutes or until tender.
• Reduce heat to medium.
• Pour egg mixture into pan and cook, without stirring until eggs are almost set.
• Sprinkle cheddar cheese over top of frittata.
• Let cook on top of stove for about 1 minute more.
• Place pan under broiler and broil 6 inches from heat until the top is bubbly and slightly browned.
• Cut in wedgse to serve.

GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set on the bottom; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold