Got Greens? Fold Them into a Frittata!

At this point in the growing season, there are so many different leafy greens available for delicious preparations that extend beyond the basic chop and toss of a fresh salad. From Swiss chard and spinach to kale and bok choy, the options for greens are plentiful, and my community supported agriculture share basket has been spilling over with them the past few weeks. One of my favorite throw-together meals after a long day that can utilize a variety of greens is a frittata. A frittata is basically an omelet baked in the oven in a large cast-iron skillet, or at least that's the way I do it. It's also a really easy way to incorporate garlic scapes into your meals. Garlic scapes are the curly green shoots that grow from hardneck garlic plants with a milder garlic flavor than the cloves. Pesto is another great preparation for garlic scapes. I tend to chop off about an inch or so of the ends, which are a little thicker (like you might do with asparagus), as well as any withered tips. Then just chop them up and add them to dishes. For the frittata, simply sauté up the greens and scapes in an ovenproof skillet with a little oil and seasoning of choice until tender. I used bok choy this time around. If you've ever tried it, bok choy is a leafy Chinese cabbage, also known as pak choi or pok choi, that's similar in flavor profile to Swiss chard. Then, pour the beaten eggs over the cooked veggies. Additionally, I sprinkle shredded cheese or crumbled feta on top before baking, and sometimes I'll also add a protein like bacon or sausage and mushrooms, if I have any at hand. Bake for 15 or so minutes or until the egg is cooked through and dinner is done. Of course, you can eat and enjoy a delicious frittata any time of the day. Below is the recipe I used the very first time I made a bok choy and garlic scape frittata many years ago. Like a lot of recipes, this one is easily adaptable to your personal taste and choice of vegetables or other add-ins. Usually, I don't measure my veggies and just cook as much as I want to eat, or about three small bok choy and a handful of scapes. The veggies always cook down quite a bit. It's a simple, quick, and tasty way to get those daily veggie recommendations, so give a frittata a try the next time you're feeling blue about eating your greens. Bok Choy & Garlic Scape Frittata Adapted from lidafarm.com Ingredients: 6 eggs 1/2 cup grated Parmesan cheese Salt/pepper About 2-3 cups of bok choy, Swiss chard, garlic scapes, or spinach Instructions: Preheat oven to 350 degrees Fahrenheit. Chop veggies and sauté in ovenproof skillet over medium heat until crisp-tender or wilted (or use sauté pan and then transfer to a baking dish before putting in oven). Beat eggs together with Parmesan in bowl. Pour eggs over veggies and drop temperature to low. Let cook undisturbed for 5 minutes until bottom is firm. Transfer skillet or baking dish to oven and bake until top is firm/not runny, about 15 minutes or so depending on your oven. Garnish with parsley or green onions, if desired, and serve in slices.