Omelet with Green Garlic

Published by Mr. Administrator on May 31, 2011. Filed under
Omelet with Green Garlic
Green garlic and mild cheese fill this savory spring-time breakfast dish–or serve it for a quick and easy supper. When garlic scapes are available, they work perfectly as an alternative to green garlic.

Here is a recipe bursting with spring flavor (thanks to the green garlic) and elevated even more by using fresh dairy and eggs from the Market. It’s adapted from Molly Watson’s article at about.com.

You’ll need:

  • 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:

  1. Trim and discard root ends and tough darker green stalks of green garlic. As the green garlic at the market becomes more mature, the core of the lighter green stalk may get a bit tough. It’s pretty obvious. Cut white and light green parts in half lengthwise before chopping crosswise.
  2. In an 8-in. non-stick frying pan, melt 1 tsp. of butter over medium heat. Add green garlic and cook, stirring, about a minute or so. 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.
  3. In a medium bowl, whisk eggs, cream (or milk or water), and salt just until blended. Do not overmix or eggs will toughen.
  4. Heat the same 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 stir vigorously for 10 seconds, shaking the pan as you stir.
  5. 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.
  6. Remove omelet from heat. Sprinkle cooked green garlic and cheese over one half of the omelet. Loosen the omelet with the spatula, Slide sprinkled half of omelet carefully onto a plate, folding the unsprinkled side over as the omelet comes off the pan. Serve immediately.