Glancing out the window I find myself pining for spring – and with the blue sky that looks like someone just washed it, it almost looks like it might be around the corner.  Finally.  But with the way this winter has gone, I also fully expect someone to pop in and shout “April Fools!” Regardless, when spring is in the air I start thinking of strong roots and green shoots and at the top of that list is green garlic – garlic scapes to be exact.  Sautéed in olive oil and sopped up with crusty bread.  Made into a frittata.  Or a combination of the two.  One of the easiest and most loved dishes in my family is scrambled eggs with garlic scapes and dried peppers (especially if I have some that have been dried in the hot Italian sun).  Breakfast, lunch, dinner or snack – take your pick!

EGGS with GARLIC SCAPES & DRIED PEPPERS
Serves 4 as a meal, 6 as a snack

Ingredients
1 bunch garlic scapes chopped into 1 inch lengths, tough ends removed – about 1 cup
3-4 dried sweet peppers, crumbled – seeds removed if possible (if you don’t have them, just omit)
6 eggs
4 tbsp olive oil
Kosher salt
Freshly ground pepper

To Make
Heat olive oil in large sauté pan over medium heat.  Once shimmering, add garlic scapes, turn heat down to medium low and gently sauté until tender – about 15 minutes.  Meanwhile, whisk eggs in bowl or measuring cup.  Add 2 tbsp water, 1/2 tsp salt and 1/4 tsp pepper.  If you are using the dried peppers, add to garlic scapes once tender and continue to sauté until just starting to brown (do not let them burn so watch closely). Once the peppers are ready, add the eggs, scraping gently from the center to scramble.  Turn out into a flat bowl, sprinkly a little more salt and pepper to taste, and drizzle olive on top

To Serve
Serve with crusty bread to mop up the infused olive oil and a green salad if serving as a meal!