Omelette à l’aillet
Serves : 2 people
Preparation : 15 minutes
Cooking : 15 minutes
Instructions
Wash the garlic scapes, remove the wilted outer leaves, but don't strip them completely!
Cut off the stem and the dark green leaves.
Melt the butter over low heat in a large nonstick skillet.
Cut the garlic stems into pieces about 1 centimeter long.
Sauté the garlic cloves gently in butter for 5 minutes. Stir frequently and keep a close eye on them—the garlic should just turn golden, not brown, or it will become bitter!
Meanwhile, crack the eggs into a bowl, season with salt and pepper, and add the ricotta, crème fraîche, or another type of fresh cheese—or even a mix of all three!
Beat the eggs and cheese with a fork.
Pour this mixture into the pan, covering the browned garlic.
Cook uncovered over medium heat for about 8 minutes.
The omelet should be slightly moist on top and golden brown on the bottom. Using spatulas, gently roll the omelet up (if it breaks too easily, it isn't cooked enough yet).
It's ready! Serve this garlic omelet with a small green salad to make it a complete meal.