Farmstand Frittata

Is this Farmstand Frittata not the most jovial looking frittata you’ve ever seen? Come on now! You know it’s true!

Our CSA treated us well this week! Purple potatoes, garlic scapes, scallions, kale, broccoli and lots lots more…but today it’s all about the taters, scapes and scallions.

It didn’t take me long to figure out that these beauties combined with eggs and grated Parmigianno would be my first order of business!

There’s just something about frothy whipped eggs poured ever-so-gently over tender fried potatoes, scallions and garlic scapes. That very act,  heck, that very thought, does something good for my soul.

I can imagine this dish prepared with loving hands, shared with families and friends, from Reggio, Calabria to New York’s Little Italy, suburban kitchens to country farmhouses. This friendly dish welcomes folks to the table like a grandma standing at her front door waiting for her peeps to arrive.

This is the kind of dish you want to linger over after a late night of wining and dining…eggs-turned-frittata cooked until puffed and golden while coffee brews and today’s news is delivered via newspaper.

Made with eight farm fresh eggs, two-thirds cup of freshly grated Parm and a whole bunch of seasonal mix-ins, this recipe serves six to eight people, comfortably.

And if it doesn’t all go in one sitting (which would shock me) – it makes for awesome leftovers, a nice sammie the next day, or a tasty mid-night snack.

I’m kind of smitten with pretty much anything combined with eggs and cheese. Whether it’s a traditional frittata, omelet or quiche – I get excited about food that’s homey, comforting and adaptable.

I love my Slow Baked Sautéed Spinach, Bacon & Feta Frittata, my Garlic Scape Frittata with Peppers & Potatoes, my Italian Potato & Sweet Onion Omelet and now this!

When there’s seasonal produce, fresh herbs, a few eggs, and a knob of cheese involved, it’s never easier to prepare an exceptional meal. And today’s first-rate frittata is proof positive of this fact. When our food is filled with earthly delights pulled from the ground on Wednesday and delivered on Thursday – that’s special! And the combination of veggies we have today is as much a feast for the eyes as it is the palate…

Garlic scapes are the unopened flower buds of the hard-neck garlic plant that appear about a month after the first leaves come up. They deliver a light garlic flavor that is both sweet and ideal for sauté-ing.

As for the potatoes —-> super rich in antioxidants. And you know what they say —-> the deeper the color, the more nutritious it tends to be. Purple potatoes are no exception.

Scallions? With their sweet and herbaceous flavor – offer just the right amount of onion-y zip.

So go ahead, guys…get that cast iron out and get crackin’!

Buon Appetito!

Farmstand Frittata

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• Author: Ciao Chow Bambina
• Category: Frittata
• Cuisine: Italian

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Ingredients

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• 1/4 cup olive oil
• 1/4 cup butter
• 4 large or 20 small purple potatoes, diced
• 1 1/2 cup chopped scallions, divided
• 1/2 cup chopped garlic scapes
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 8 eggs
• 1 cup freshly grated Parmesan, divided

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Instructions

1. Preheat the oven to 350 F.
2. In a cast iron or large frying pan, over low heat, heat the olive oil and butter.
3. Add the potatoes, 1 1/4 cups scallion and garlic scapes.
4. Cook over low heat until they are tender.
5. As it cooks add the salt and pepper.
6. In a separate mixing bowl, whip the eggs with 2/3 cup grated cheese until mixture is frothy and pour over the potato mixture.
7. Place in the oven to bake until the filling is puffed and golden and the eggs are set around the edges and slightly loose in the center, about 30 minutes.
8. Let cool slightly before slicing into wedges.
9. Top with remaining chopped scallion and sprinkle with grated Parmesan.
10. Serve warm.

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CIAO!