This Kale and Garlic Scape Frittata is simple to throw together and packed with nutrients and flavor. Perfect for breakfast, brunch, lunch, or dinner, it’s a great way to use up that leftover kale.
Frittata. Such a fun word to say. It almost sounds like it should be a verb, like “do you frittata?”
As another dietitian commented on my Instagram post yesterday, “I think frittata really means just throw anything in.” Indeed, you really can put almost anything into a frittata. For me it’s usually veggies, since I’m always trying to get more of them out of the back of my fridge and into my family! Whether it’s an asparagus-zucchini frittata, a sweet potato-tomato frittata, or a dark green leafy frittata, like this one.
And while I grew up on omelets and quiches, these days I definitely seem to favor the frittata — it’s more festive than an omelet but simpler to make than a quiche. (And healthier than the latter since it doesn’t have the pastry crust.) Once you have mastered a base frittata recipe you can make it over and over and change up the ingredients depending on what you have on hand. It’s a great dinner saver for those nights when you don’t have a plan–but you have eggs and veggies.Got extra #kale? Use it up in this kale & garlic scape frittata. Yum! Click To Tweet
In case you are wondering what garlic scapes are, they are the flower bud of the garlic plant. Here in New England, they are picked at the end of June to allow the garlic bulb to thicken up. Garlic scapes provide the taste of garlic but in a fun curled green stem shape (see pictures). You can use them as you would garlic–in stir-fry’s, salad dressings, pesto, and roasted dishes. But if you don’t have them you could substitute scallions and garlic in this recipe.
If your kids love eggs, frittatas are a great vehicle to get some extra veggies into them too. Your best bet is to have them help you make it–whether it’s cracking the eggs or rinsing the veggies. Start by adding veggies that you know your kids like–you can even let them pick out the veggies.
My own kids don’t like overly eggy dishes, but they do like mini frittatas with Canadian bacon and scallions. I’m pretty sure they will also come to like the full-sized frittatas eventually.
- 1 tablespoon extra-virgin olive oil
- 2 cups packed kale, rinsed, drained, and finely chopped
- 3 garlic scapes (or 2 scallions + 1 garlic clove), chopped
- 8 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- Freshly ground pepper to taste
- ¼ cup feta cheese
- In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.
- Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.