Garlic Scapes Frittata and the Disney Marathon

“When I was a lad I ate four dozen eggs

Ev’ry morning to help me get large!

And now that I’m grown I eat five dozen eggs

So I’m roughly the size of a barge!”    -Gaston, Beauty and the Beast

There’s nothing like running 26.2 miles in yellow tulle. In the rain. Next to a guy carrying candlesticks and wearing gold spandex. The Walt Disney Marathon was our 25^th in this series of 50 in 50 states! Half way there!!

When thinking about an ideal breakfast for building muscle mass in training, I thought of what Gaston said—and decided to start with one dozen eggs.

Garlic Scapes Frittata

7 garlic scapes (about 1 cup or 4 oz)

5 oz cheese (1 cup, shredded)

1/2 cup whole milk

10 large eggs

1/2 tsp sea salt

freshly ground black pepper

2 tbsp unsalted butter

sea salt

freshly ground black pepper

Preheat your oven to 350° degrees. In a large bowl, whisk the eggs and milk together. Set aside. Cut the scapes into 1/2″ -inch pieces. Preheat at 10″ -inch non-stick, ovenproof skillet over medium heat. Add the butter. Once melted, add the scapes and season with a bit of salt and pepper. Cook for a couple of minutes just to soften slightly.

To prepare the frittata, turn the heat to low. Pour the egg mixture over top and stir gently to incorporate the egg. You want to see cooked egg scattered throughout, but wet egg in between. This should take about 4 or 5 minutes. Break the cheese apart and sprinkle over top. Transfer to the oven and bake for approximately 15 minutes or until the surface has set.

Once done, let the frittata cool for a few minutes. Loosen the bottom with a spatula and slide onto a cutting board.

Haiku #9

“Psychoanalyze,”

she said, “a dirty UA.”

Too many mothers.

Haiku #10

It doesn’t make sense 

to shower the night before

a marathon. Oops.