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GARLIC FRITTATA




Source of Recipe


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List of Ingredients




8 whole large eggs

1/2 cup freshly grated parmigiano reggiano

Handful of fresh basil, roughly chopped

Salt and freshly ground pepper

1 tbsp sweet butter

1 head spring or summer garlic, cloves peeled and tender part of green stems thinly sliced

3 stems scapes, thinly cut into rounds

1 bunch scallions, bulb and light green stem sliced

1 fresh shallot, peeled and sliced






Recipe




In a medium bowl, combine the eggs, parmigiano, and basil. Whisk until the eggs are smooth.. Season to taste with salt and pepper.

Heat an 8-inch nonstick sauté pan over medium heat. Add the butter to the pan and when it stops foaming, add the garlic, scapes, scallions, and shallots and cook for 2 minutes. Add the egg mixture and cook, stirring continually with a rubber spatula, until the eggs begin to set up around the edge and bottom of the pan. Let the mixture cook 3-4 minutes longer, then carefully flip the frittata and continue cooking until the frittata is completely cooked through. Transfer to a platter to cool.

The frittata can be served warm or at room temperature.