Green garlic and mild cheese fill this ultimate spring-time breakfast dish--or serve it for a quick and easy supper. Feel free to use garlic scapes in place of green garlic.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 stalks green garlic
- 1 Tbsp. butter, plus 1 tsp.
- 3 large eggs
- 1 Tbsp. cream, milk, or water
- 1/8 tsp. salt
- 1/3 cup freshly shredded or crumbled mild cheese such as chèvre, mild feta, or farmers cheese
Preparation:
- Trim and discard root ends and tough darker green stalks of green garlic. Cut white and light green parts in half lengthwise before chopping crosswise.
- In an 8-in. frying pan, melt 1 tsp. of butter over medium heat. Add green garlic and cook, stirring, until sizzling. Add 1/3 cup water, cover, and reduce heat to medium-low. Cook until tender, about 5 minutes. Transfer to a small bowl and set aside. Wipe out any bits of garlic in the pan and set aside.
- In a medium bowl, whisk eggs, cream (or milk or water), and salt just until blended. Do not overmix or eggs will toughen.
- Heat reserved frying pan over medium-high heat. When hot, add remaining 1 Tbsp. butter and tilt pan to coat evenly. When butter is foamy, pour in egg mixture and swirl to spread it out to edges of pan.
- As egg mixture begins to set on the bottom, lift one edge with a silicone spatula and tilt pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist, about 2 minutes total.
- Remove omelet from heat. Sprinkle cooked green garlic and cheese over one half of the omelet. Loosen the omelet with the spatula, fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelet onto a plate and serve immediately.
Makes 1 Green Garlic Omelet.
