Recipe: SQIRL Cafe’s Green Garlic & Nettle Frittata with German Butterballs

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sqirl fritatta

This week at the market, Laura Avery happened upon a crew of chefs hovering around farmer Peter Schaner’s farmstand. Ria Wilson, Sous Chef at Sqirl Cafe, was there shopping for green garlic. She pairs the young garlic with German butterball potatoes, stinging nettles and herbs in the frittata now on offer at the cafe.

Owner Jessica Koslow was also hanging out at Schaner’s stand and (off the air) she effused with creative ideas for utilizing green garlic. Why not char them on the grill and top the young stalks with romesco, that nutty, red pepper-based sauce? Peter Schaner chimed in to remind us that unlike bulbs of garlic, green garlic can be used from root to tip.

Keep reading for a recipe for Sqirl’s Green Garlic & Nettle Frittata with German Butterballs and find out where they purchase each ingredient at the market…

Green Garlic & Nettle Frittata with German Butterballs

8 eggs, tempered and whisked well  (SCHANER)

8oz German butterball potatoes, sliced 1/4 inch thick   (FLORA BELLA)

1/4 cup extra virgin olive oil

1 teaspoon fresh thyme, picked  (RUTIZ)

1 stalk green garlic, sliced thinly on a bias (green tops included!)  (SCHANER)

1 shallot, sliced thinly   (SCHANER)

1 cup stinging nettles, picked   (RUTIZ)

1 tablespoon Italian parsley, chopped  (YEE)

1 teaspoon fresh chives, sliced thin  (COLEMAN)

1.  Preheat oven to 350 degrees.

2.  Cook potatoes and thyme in an 8 inch cast iron skillet over medium heat until lightly golden brown.  Season lightly and remove from pan.

3.  In the same pan over low heat, cook green garlic and shallot until translucent.  Add nettles and cook until just wilted.  Season lightly again and remove from pan also.

4.  Allow both potatoes and nettle mixture to cool until warm.

5.  Lightly whisk parsley and chives into egg mixture and season lightly.  Add warm potatoes and nettles and stir to combine with a wooden spoon.

6.  Add a few more tablespoons of olive oil into the pan and add the frittata mixture.  Cook over low heat until the bottom is just set then place in oven.

7.  Cook for about 10-15 minutes or until just set in the center.  Remove and allow to cool slightly.  Serve warm or room temperature.