Frittata with Red Garlic from Sulmona
- ⅝ lb garlic scapes
- 4 eggs
- Extra Virgin Olive Oil
Clean the garlic stalks and blanch quickly. In a bowl, beat together the egg with a pinch of salt and the garlic. Stir everything together and cook in a non stick pan, pre-heated with a little oil. Flip the frittata as soon as the bottom part has cooked. Serve hot, warm or cold.