Super-Savory Frittata with Potato, Shiitake and Garlic Scapes
Everybody loves a frittata. This one, packed with potato, shiitake, capers, and garlic scapes, is especially savory and delicious.
Servings: 4
Calories: 421kcal
Ingredients
- 3 tablespoons (42 grams) butter, divided
- 10 garlic scapes trimmed and thinly sliced
- 10 ounces (283 grams) sliced shiitakes
- ½ teaspoon fine sea salt divided
- 2 medium Yukon Gold potatoes grated
- ¼ cup (35 grams) capers
- 8 eggs
- ⅓ cup (80 ml) heavy cream, half and half, or whole milk
- ½ cup 2 ounces grated parmesan or pecorino cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- 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 cook, stirring once or twice, for one minute.
- Add the sliced shiitakes and ¼ teaspoon of the salt 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 remaining salt. Leave them alone for a few minutes to develop a bit of browning on the bottom, then stir as needed to cook through without sticking. Add potatoes to bowl with scapes and shiitakes.
- Crack the eggs into a separate bowl, pour in cream, grind in the black pepper, and scramble.
- Melt the final tablespoon of butter in the frying pan and pour in egg mixture. Sprinkle in capers.
- Return potatoes, scapes, and shiitakes to frying pan, distributing it all evenly around the pan without disturbing the bottom of 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.
Notes
- Garlic scapes are the shoots that grow out of hard-neck garlic varieties early in the growing cycle. They have a pungent flavor when raw but quickly mellow when cooked. (And they're great both ways.) If you don't have any, you can substitute one minced shallot plus three minced garlic cloves.
- Shiitakes are packed with rich umami flavor and have a nice low moisture content.
- Yukon gold or other gold-fleshed potatoes have a great balance of creaminess and starch. You can really use any potato variety in this recipe.
- I like to use heavy cream for a bit of richness, but whole milk or half and half are fine here too.
- You can use parmesan or pecorino, whichever you've got on hand.
- Frittatas are a great make-ahead meal. You can serve this warm, at room temperature, or even chilled.
- Leftovers will keep in an airtight container in the fridge for about a week.
Nutrition
Calories: 421kcal | Carbohydrates: 27.8g | Protein: 23.9g | Fat: 24.4g | Fiber: 4.4g