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Potato, Shiitake and Garlic Scape Frittata

Everybody loves a frittata. This one is especially savory and delicious.


  • 3 tablespoons butter, divided
  • 10 garlic scapes, trimmed and thinly sliced
  • 10 ounces sliced shiitakes
  • 2 medium Yukon Gold potatoes, grated
  • 1/4 cup capers
  • 8 eggs
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and black pepper


  • Preheat oven to 350° F with a rack in the center.
  • Melt one tablespoon of the butter in a large, oven-safe nonstick frying pan set over medium-high heat. Add the sliced garlic scapes and a pinch of salt and cook, stirring once or twice, for two minutes. Add the sliced shiitakes and cook, stirring occasionally, until softened, about 5 minutes. Scrape skillet contents into a bowl and set aside.
  • Melt another tablespoon of the butter in the same frying pan. Add the grated potatoes in a single layer and sprinkle with salt. Leave them alone for a few minutes to develop a bit of browning on the bottom, then stir or flip and cook a few minutes more to brown the other side. Add potatoes to bowl with scapes and shiitakes.
  • Crack the eggs into a separate bowl, grind in some black pepper, and scramble.
  • Melt the final tablespoon of butter in the frying pan. Return potatoes, scapes and shiitakes to frying pan along with capers, distributing it all evenly around the pan. Pour in the eggs. Sprinkle cheese evenly overtop.
  • Cook for a minute on the stovetop, then transfer to oven. Bake until eggs are set, 15-20 minutes. Cool slightly before cutting into wedges to serve.
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