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Fresh Garlic Scape and Goat Cheese Frittata

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A quick and easy frittata featuring fresh garlic scapes, creamy goat cheese, and juicy cherry tomatoes, perfect for brunch or a light dinner.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 6–8 fresh garlic scapes, thinly sliced
  • 4 ounces goat cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/4 cup milk (whole or 2%)
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs (optional, such as chopped parsley or chives)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and pat dry the garlic scapes. Slice them thinly into small rings or strips, about 1/8-inch thick.
  3. Halve the cherry tomatoes and set aside.
  4. In a mixing bowl, whisk together the eggs and milk until fully combined and a little frothy. Season with salt and pepper.
  5. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced garlic scapes and sauté for 2-3 minutes until softened and fragrant, but not browned.
  6. Pour the egg mixture into the skillet over the garlic scapes. Tilt the pan to spread evenly. Cook undisturbed for 3-4 minutes until edges begin to set but center is still slightly runny.
  7. Sprinkle the crumbled goat cheese evenly over the eggs, followed by the halved cherry tomatoes.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed, golden on top, and a knife inserted in the center comes out clean.
  9. Remove from oven and let cool briefly before slicing. Garnish with fresh herbs if desired.

Notes

Use room temperature eggs for fluffiness. Avoid browning garlic scapes to prevent bitterness. If skillet handle gets hot, use an oven mitt. If frittata browns too fast, lower oven rack. Can be cooked entirely on stovetop over low heat with lid, but won’t brown on top.

Nutrition

Keywords: frittata, garlic scapes, goat cheese, brunch, easy recipe, cherry tomatoes, spring recipe, vegetarian, gluten-free

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