Wonderful flavor and so easy to make. Garlic scapes are the tops of garlic as it comes out of the ground, with the undeveloped bud. It has the texture of asparagus and scallion with a big garlic flavor.
I like to use pastured organic eggs in mine, as I comented about in a previous post for Guacamole Deviled Eggs. There are so many great local farmers you can help support in your area, and the eggs are TDF.
- 6 eggs (pastured organic eggs, at room temperature)
- Cream (splash)
- Salt and black pepper
- 1 tablespoon minced fresh dill weed
- 5 garlic scapes, chopped
- 8 to 10 mushrooms (brown crimini mushrooms, sliced)
- 1 small tomato, chopped
- 2 ounces crumbled feta cheese
Whisk together eggs, cream, dill weed, salt and pepper in a bowl and set aside.
Heat a tablespoon of butter in a large 10-12-inch skillet and saute vegetables until tender; turn out and cool skillet.
Heat another tablespoon of butter in the skillet and add half the eggs, swirling pan until the whites no longer run to the sides.
Increase the heat a bit until it starts to set, then reduce heat and place half the toppings on one side of the omelette, folding the other half over.
Cook a few minutes more until cheese softens and eggs are done.