Greens, Garlic Scapes & Goat Cheese Frittata

The ultimate ‘use what you have’ dish, frittatas are great served hot, at room temperature or cold in a sandwich. This one features our pickled garlic scapes, which bring a pleasing but mild garlic kick to the dish. Any greens work here - kale, chard, spinach - or use whatever vegetables you prefer.

Ingredients:

6 Springford Farm eggs

3 Pickled Garlic Scapes finely chopped, plus 2 or 3 more left whole for garnish

1/2 bunch of kale, chopped (about 2-3 packed cups)

1/2 cup greek yogurt

100 grams goat cheese, crumbled

1-2 green onions, chopped 

1/2 cup chopped fresh parsley

Directions:

Whisk eggs, yogurt, half the cheese, chopped garlic scapes and parsley; season with salt & pepper and a pinch of red pepper flakes, if desired; set aside.

In an oven-safe pan, saute kale and green onions in olive oil.

Pour egg mixture into pan over the kale.

Dollop with remaining cheese and lay whole scapes over top - press down slightly to sink into the filling so the edges don’t get overcooked. 

Bake at 375 F for 20-25 minutes or until golden brown and set to your liking.