Scape and Pecorino Frittata
6 June 2011 § 17 Comments
I’ve not had scapes before so I had to buy some when I saw them at the Farmers’ Market.
I also bought some of the locally made Pecorino style cheese. It was a recommendation from an Italian friend there I ran into, who really does know her cheese. They can’t call it Pecorino as real Pecorino has Protected Designation of Origin (PDO) under European law. It was really good, so good. See that big chunk of cheese? Well it is all gone.
We really did need a quick and easy lunch as after a leisurely stroll to our local bar, we found out they were weren’t serving food summer weekend lunchtimes. Walking back home with two ravenous, disappointed four-year olds and two ravenous, disappointed 40-ish year olds, my brother and King Marv, was not a barrel of laughs. So we needed something super fast – and scape and Pecorino frittata fitted the bill.
Here’s the recipe that saved us from a family meltdown:
- 6 eggs
- 4 tbsp crème fraîche (optional)
- 1 tbsp Dijon mustard
- 3 tbsp scapes – about 2-3 of them
- 60z grated Pecorino cheese
- Salt and pepper
- 2 tbsp olive oil
Preheat the oven to 375F. Break the eggs into a large bowl, add the crème fraîche, and mustard, and stir to combine – make sure the eggs and crème fraîche are well blended. Stir in the scapes and three-quarters of the cheese. Season generously.
In a large, oven-proof frying pan, heat the olive oil. Then pour in the egg mixture and cook on moderate heat for about five minutes, scatter the remaining cheese on top and carefully transfer the pan to the oven. Cook for 10-12 minutes longer, or until set. Remove from the heat, cut into wedges and eat immediately with a green salad.
The verdict on this – grown ups loved it, and one of The Ladies™ liked it. The other one did not try it as due to her hunger pangs she had gorged herself on my father’s bread.