Spring Greens & Garlic Scape Frittata with Rhubarb Compote

– By Guest Blogger Tracy MacMaster

After a hard winter, the first days of the market are a celebration.  Tender garlic scapes, lively greens that include dandelion, arugula and spinach, and the welcome tartness of rhubarb remind us that the cold and snow are gone for good and summer is just around the corner.

To make the most of the brief season, load up on what’s fresh.  An easy and delicious way to enjoy the best spring produce is frittatas.  Eaten hot or cold, frittatas make terrific picnic fare.  Remember, the only thing better than fresh market food is the chance to eat it outdoors.

Spring Greens and Garlic Scape Frittata with Rhubarb Compote

For the frittata:

4 cups of washed and torn spring greens – dandelion, spinach and arugula are a great mix, but any sturdy greens will do

2 tablespoons butter for pan

Bunch of garlic scapes, chopped

2 eggs, lightly beaten

2 tablespoons of half and half

Salt and fresh ground pepper

For the rhubarb compote:

½ cup (packed) brown sugar

¼ cup raisins or dried cherries

¼ cup of red wine vinegar

2 tablespoons chopped crystallized ginger

Pinch of red pepper flakes

Pinch of freshly ground pepper

½ lb of rhubarb, trimmed and sliced ½” thick

To make the frittata, melt butter over medium heat in a heavy pan and sauté onions until translucent.  Add garlic scapes and cook until tender.  Cover the bottom of the pan with the greens.  Stir cream, salt and pepper into egg mixture and pour evenly over the greens.  Cover with a lid and cook until eggs are just set, approximately 4 minutes.  Remove from heat and allow frittata to cool slightly before slicing it in quarters and sliding it from the pan.

To make the compote, stir the ingredients into a non-reactive pan and simmer over low-medium heat until the sugar dissolves and the rhubarb is tender, approximately 8 minutes.  Serve warm or cool over the frittata.   The compote is also terrific with grilled chicken or fish.

Serves 2 as a meal, or 4 as an appetizer.

Photo credit: Paul Christensen

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