Creamy eggs, tangy feta, and a frame of assertive allium. Alli-Yum.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet
1 tablespoon cold water
2 tablespoons extra virgin olive oil
1 garlic scape, finely chopped
2 scallions, white and light green parts thinly sliced
3 tablespoons minced chives2-3 tablespoons feta cheese
Whisk the eggs in a large bowl, then whisk in the water. Set aside.
Heat 1 tablespoon of the olive oil in your omelet pan or skillet over medium low heat and saute the garlic scape for 1 minutes. Add the scallions and cook for another minute, stirring. Scrape the mixture into a bowl or plate alongside the omelet pan.
Add the remaining 1 tablespoon of the olive oil the the pan. Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Sprinkle the feta on one side of the omelet, and top the cheese with the scallion mixture, then sprinkle with the chives. Using a spatula, gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
Photo and Recipe by Tod Dimmick