If you are looking for an extremely quick and easy dish to throw together when short on time, this recipe for a frittata is great! Essentially any mix of vegetables can be thrown in, and it’s a good way to make use of seasonal options. I’m a fan of garlic scapes and they’re coming into season so that’s what I used here. Pair it with whole grain bread for a balanced meal.
- 6 eggs
- 1 cup green onions
- 2 cups garlic scapes
- 3 cups spinach
- 2 oz cheese (I went with cheddar)
- 2 tbsp herbs de Provence
- 1/8 tsp salt & pepper
- 1 tbsp olive oil
- 1 tbsp water
- Chili flakes and paprika (optional)
- Turn oven to 400F. Slice garlic scapes into 1/2-1 inch pieces and sauté in a cast iron pan on low to medium heat with olive oil, salt and herbs for 5 minutes. Note: cast iron really is best, but any pan that can go directly from stove top to oven will work.
- Whisk eggs with water for 2 minutes. Finely chop green onions.
- Layer the cheese slices over the garlic scapes in the pan, then cover with green onions and spinach. Finally pour the whisked eggs into the pan. Let sit for 1 min.
- Place pan in oven, middle rack, and let cook for 10-15 minutes or until eggs have puffed up and are slightly brown on top.
|Calories (kcal)||252||Protein (g)||14|
|Carbohydrates (g)||4||Fat (g)||18|
|Sugar (g)||1||Saturated Fat||7|
|Fibre (g)||4||Sodium (mg)||322|