If you’re staring at a bundle of curly garlic scapes wondering what to do with them—this frittata is your answer. Packed with seasonal produce like kale and microgreens, this farm-to-table dish makes the most of what’s growing right now. It’s light yet filling, perfect for a summer brunch, weeknight dinner, or packed lunch.
Made with local farm food staples like pasture-raised eggs, this frittata lets simple ingredients shine. Whether you found these goodies in your farm fresh food delivery or picked them up at a local stand, this recipe celebrates the freshness of the season—and is the perfect intro to cooking with garlic scapes.
🛒 Shopping List
Produce
- Garlic scapes (2–3 stalks)
- Curly or Lacinato kale (2 cups, chopped)
- Microgreens (for garnish)
- Yellow onion (optional)
Protein
- Pasture-raised eggs (8 large)
- Grated cheese (½ cup — cheddar, feta, or goat work great)
Pantry Items / Spices
- Olive oil (1 tbsp)
- Salt & black pepper
- Optional: red pepper flakes
Optional Add-ons or Swaps
- Add mushrooms or zucchini for more veg
- Swap kale with spinach or chard
- Dairy-free cheese or omit cheese entirely
🧾 Ingredients
- 8 large eggs
- 2 cups kale, de-stemmed and chopped
- 2–3 garlic scapes, finely chopped
- ½ cup grated cheese (cheddar, feta, or your favorite)
- 1 tbsp olive oil
- Salt & pepper, to taste
-
Microgreens, for garnish (optional)
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Use the broiler if your skillet isn’t oven-safe—just finish the frittata under it for a golden top.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté garlic scapes for 2–3 minutes until fragrant. Add chopped kale and cook until just wilted, about 3 more minutes.
- In a large bowl, whisk eggs, cheese, salt, and pepper together until fully combined.
- Pour egg mixture over the sautéed veggies in the skillet. Stir gently to distribute evenly.
- Cook undisturbed on the stove for 2–3 minutes until edges begin to set.
- Transfer to the oven and bake for 8–10 minutes, or until the center is set and slightly puffed.
- Remove from oven, let rest for 5 minutes. Top with microgreens and slice into wedges.
🍽️ Serving & Storage Tips
🥗 Plating Suggestions
- Serve warm or at room temp with a green salad or roasted potatoes.
- Top with a spoonful of pesto or a drizzle of black locust honey (yes, seriously—it works!).
🍷 Pair With:
- A crisp sauvignon blanc or sparkling water with lemon.
- Crusty sourdough or toasted rye bread.
🧊 Storage Notes
- Keeps well in the fridge for up to 4 days.
- Great cold or reheated. Wrap slices individually for easy grab-and-go meals.
🌿 Why It Works
This Garlic Scape & Kale Frittata is everything farm fresh food should be: simple, seasonal, and satisfying. It’s a go-to recipe for anyone using local farm food in their kitchen—no fancy prep needed. Whether you’re cooking from your weekly farm fresh food delivery or looking to explore new ways to use seasonal produce, this dish delivers.
