The first vegetable from my garden this year, fresh garlic! I planted them in early-mid May and they are ready to go. Garlic is as basic as it gets in the How to Develop a Green Thumb 101 handbook. Buy garlic at the grocery store, don't refrigerate it, separate the cloves carefully so the peels stay intact, and plant them root side down. Within a few weeks you have fresh garlic and can make this yummy, quick frittata!
1 cup fresh garlic, cleaned and sliced in half
2 egg whites
1 tablespoon parmesan cheese
Salt and pepper to taste
4 - 5 tablespoons olive oil
Whisk together the eggs, egg whites, parmesan cheese, salt, and pepper. Add the olive oil and garlic to a medium frying pan over medium-high heat. Sauté until the garlic is lightly browned. Add the egg mixture. Once the eggs start to solidify around the edges of the pan (about 2 - 3 minutes, they should be a little golden), separate into pieces with a spatula and flip. When the other side is golden, turn off the heat and leave in the frying pan for a few minutes. You can top with a slice of provolone or American cheese. Serve and eat with a nice piece of bread!