Garlic Scape Frittata

scape frittata scapes

Garlic scapes! My new favorite vegetable! I first tried them last year when I was intrigued by their elegant swirliness at a farmer’s market, but I didn’t really know what to do with them– I chopped them up for potato salad and thought they were fine, used a few more in pesto and was underwhelmed, and wasn’t sure what else to do. But this year I decided to branch out a little and tried sauteeing them with just a little oil, salt, and pepper… talk about a burst of flavor! The garlicky sharpness that’s present in the raw scapes is mellowed perfectly as they’re exposed to heat, and I’ve taken to eating them like I would green beans, as a side dish at dinner.

However, this time I was looking for something with a little more heft, and threw together this frittata. The eggs go nicely with the sweetness and garlic flavor of the scapes, and this would make a nice light lunch with a green salad, a slice of crusty bread, and a glass of white wine.

The recipe is really more of a list of things you can add to taste, so just follow the general technique here.

Garlic Scape Frittata

8-10 garlic scapes

10 eggs

3-4 tbs. goat cheese

handful of Parmesan cheese

1 tbs. olive oil

1. Preheat the oven to 350 degrees.

scape frittata ingredients

2. Trim the blossom tips and stem ends of the garlic scapes and chop them into 2″ lengths. Saute in olive oil over medium-high heat in a 10″ heatproof skillet.

scape frittata saute

3. Beat eggs in a separate bowl and season with Parmesan cheese, salt and pepper to taste. When scapes are just starting to soften, pour the egg mixture over them and cook, stirring frequently, until more than half of the egg is cooked.

4. Dollop goat cheese over the top of the egg mixture and transfer whole skillet to oven.

scape frittata cheese

5. Bake for about 10 minutes until top is fully set.

6. Let cool for a few minutes, then slice into wedges and serve.

scape frittata done


1. I tried to flip this one over onto the serving plate, but the bottom stuck to the pan somewhat and it didn’t look pretty at all. Maybe if you covered it up with garnish or something…

2. This made a pretty thin frittata, and I might scale up the recipe next time to give it some more body.

3. I think adding some more scapes would work just fine– maybe 3 more, just to make sure you get scape pieces in every bite.

4. This reheats fine, though I hear it’s also good cold.


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