Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350 F.
- In a cast iron or large frying pan, over low heat, heat the olive oil and butter.
- Add the potatoes, 1 1/4 cups scallion and garlic scapes.
- Cook over low heat until they are tender.
- As it cooks add the salt and pepper.
- In a separate mixing bowl, whip the eggs with 2/3 cup grated cheese until mixture is frothy and pour over the potato mixture.
- 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.
- Let cool slightly before slicing into wedges.
- Top with remaining chopped scallion and sprinkle with grated Parmesan.
- Serve warm.