green garlic frittata

gluten free, dairy free, paleo frittata with green garlic, cherry tomatoes and spinach

green garlic frittata

Spring is an awesome time for fresh, seasonal produce, and if you’re lucky enough, you might come across this guy:

Young garlic, new season garlic, how to cook new season young green garlic

Meet Mr Green Garlic (aka young garlic or new season garlic). He looks like a leek, but smells like garlic. Basically it’s garlic that’s been harvested before the cloves have fully developed. Pretty awesome, huh?

How to chop young green new season garlic

You will find this amazing vegetable at your farmers markets around spring time. Cut it up in the same way you would a leek, discarding the root and the woody green top parts, and using everything in between. It goes well in soups, casseroles, or roasted in the oven. And it’s sensational in this frittata. Yum!

gluten free, dairy free, paleo frittata with green garlic, cherry tomatoes and spinach


1 cup green garlic, chopped*

1 tbsp extra virgin olive oil

1 cup cherry tomatoes, halved

2 cups baby spinach, shredded

10 large free range eggs, beaten

Let’s do this!

Preheat your oven to 180C.

In a small 25cm ovenproof frypan, sauté the garlic in olive oil over a medium heat until softened.

Add the cherry tomatoes and spinach and stir until mixed through.

Next, pour in the beaten eggs, and pat down any spinach which may be sticking out the top.

Pop in the oven for 15 mins or until cooked through and golden on top.

Serve with a garden salad or my balsamic zucchini and kale salad.

Serves 4-6

gluten free, dairy free, paleo frittata with new season garlic, cherry tomatoes and spinach

* If you can’t find green garlic, you may substitute with leek.



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