Spinach and Scape Frittata

This recipe is a favorite at our house. We usually do make the full recipe, even with 10 eggs, so we can have extra for a quick and easy lunch for the next day or two. Why? We often need to run in from the fields or the barn to grab something easy, delicious, and filling before we pack up to come to the afternoon markets. There is usually no time to find something to eat (or eat it!) because we are too busy greeting our customers and helping them choose some garlic for the week. So don’t be afraid to bring out your large skillet and make this delicious recipe, for a crowd or for your small family, knowing you will enjoy it several days.


3 Tbsp. olive oil

10 eggs

1 cup (1/2 lb.) chopped raw spinach (or kale)

1/4 c. grated Parmesan cheese (or goat cheese as suggested by our friend Tammy Coxen of Tammy’s Tastings!)

1 Tbsp. chopped parsley or basil

1/2 c. finely chopped garlic scapes

salt and pepper to taste


Preheat oven to 350°.

In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Recipe may easily be cut down to 4-5 servings.

Dick & Diana Dyer – “Shaping our future from the ground up” at

The Dyer Family Organic Farm/Dick’s “Pretty Good!” Garlic

Your local garlic growers in Ann Arbor, MI (40 varieties in 2012)