OMELET OF GARLIC SCAPES

SERVES 1

GARLIC SCAPES ARE FAR MORE TENDER and mild than mature garlic. They can be cooked and enjoyed like green beans or thinly sliced and served with pasta, potatoes, or eggs, all of which show off their beautiful aroma. The technique of the omelet is one that I have practiced for years and years, and maybe one day I’ll get it exactly right. The size of the pan is important, control of the heat is imperative, and timing is everything. Vigorously stirring the beaten eggs as they slowly cook produces a light and fluffy omelet.

2 tablespoons butter

1 clove garlic, smashed

2 garlic scapes, thinly sliced

Salt and pepper

3 eggs

Heat 1 tablespoon of the butter in a 6-inch skillet over medium heat. Add the garlic clove, scapes, salt, and pepper and cook until the scapes begin to soften, about 2 minutes. Remove the garlic clove and discard, then transfer the scapes to a bowl.

Wipe the skillet clean. Melt the tablespoon butter over medium heat. Beat the eggs well in a small bowl, and add salt and pepper. Add the eggs to the pan and stir vigorously to create small, fine curds. As you work, scrape down the sides of the pan so the eggs cook evenly. Sprinkle one-third of the scapes onto the eggs. When the top is evenly set and not runny, tilt the pan away from you and fold the omelet in half. The lip of the pan will help form the shape of the omelet as it continues to cook gently. Turn out the omelet onto a plate and top with the remaining garlic scapes.