Wait! Don’t go!

I know that is the most burnt, unappealing looking frittata ever but don’t lose hope in me yet! I’m just easily distracted.

Here’s what you’re gonna do when you make this --- you’re gonna take it out about 5 mins earlier than I did, and you won’t be disappointed. As a general rule, it’s a good idea to keep an eye on anything that’s under the broiler. Noob move here. What I wouldn’t give to have a window in my oven door. But seriously, underneath that blackened exterior was the most luscious, well flavored eggy concotion I’ve ever thrown together.

I mean the moment I saw I had burnt the thing beyond saving, I was like, well there goes posting that. But I was also half starved and needed lunch, so I decided to see if it was still edible. And my goodness, yes it was! The flavor! The yum! The ahhh - I have to tell everyone about this! Screw the top!

So are garlic scapes still a thing? Real talk, I made this frittata a bit ago when I had a pound of them from my farm share. I’m not so sure they are still available but if they are, find ‘em and do it! My CSA gave me so many that they went into EVERYTHING and it was the best. Assuming they are long gone from farmstand, garlic would be just fine here, I’d say 1 clove minced should do the trick

Obviously I could have redone this attempt. But sometimes there’s something endearing about a total screw up...yea? Life’s beauty is in the imperfections, right????

(I’m just tryin’ to make myself feel better about burning my frittata.)

Kale, garlic scape, and feta frittata

Ingredients:

2 tablespoons butter (or other cooking fat)

1 bunch kale, destemmed and torn into bite size pieces (I used lacinato)

½ medium size onion, sliced

3 garlic scapes, diced (or 1 clove of garlic minced)

pinch of red pepper flake (if desired)

6 eggs beaten

½ cup grassfed heavy cream

salt & pepper

⅓ cup feta cheese

sprinkle of shredded pecorino or parmesan (optional)

Directions:

Heat 1 tablespoon of butter in a 10-inch cast iron skillet over medium heat. Once melted, add kale, onion, garlic scapes, and red pepper flake to pan. Cook until onions are transculent and kale is soft and wilted.

While veggies are cooking down, beat 6 eggs with heavy cream, salt and pepper. Once fully beaten, stir feta in.

Add in second tablespoon of butter and allow to melt into vegetables. Pour eggs over the sauteed vegetables and stir in quickly to incorporate. Now leave to set over medium heat for approximately 10 minutes. Turn on your broiler. Right before placing under broiler sprinkle a bit of shredded pecorino or parmesan, if desired. Broil for approximately 10 minutes, but keep a watchful eye, remove once top of frittata is puffy and becomes a delightful golden brown.