Salmon and Garlic Scape Omelette

“Dirt Therapy”. What does that mean to you? For my mother it means unleashing jokes about dust accumulating on the furniture, but for my friend Donna – The Novice Farmer – dirt therapy may be a survival tactic.

A professor of theology by day, Donna moonlights with a thriving gardening blog and business during evenings, weekends, and summer break. Hard physical labour, scratching the ground to make tasty things grow, and beautifying everything she touches brings healing, restoration, and quiet for her brilliant mind.

When I stopped by her place the other day, Donna offered me some garlic scapes to experiment with. Since I’ve never raised garlic, I had no idea what she was talking about! Scapes are the shoots that grow out of garlic, and are usually removed to prevent draining nutrients from the developing garlic bulbs. Garlic scapes are like a vegetable, aromatic, and herb, all in one funky, crazy, curly package.

My first foray into garlic scape-dom was tentative, to say the least. But the results were smashing. In fact, I can hardly wait to do some more experimenting. And eating.

Soften one ounce of cream cheese by letting it rest in a small bowl while you assemble all the other ingredients. Stir the drained and flaked salmon and half of the smoked gouda into the cream cheese.

Rinse and cut the scapes into pieces, discarding the seed pod and wiry tip.

In a large frying pan sautée the scapes in butter for about 5 minutes.

Add the halved grape tomatoes and let them cook together a couple more minutes. This becomes the slightly crunchy, buttery, garlicky, tomato-y topping for the omelettes.

While they are cooking, in a separate bowl, combine the eggs, dill, and a splash of cream. Once that is mixed together, add salt and pepper. I know some people argue that salt may make the eggs tough, but I’ve never noticed tough eggs. This way, the salt has a chance to dissolve and flavour all the eggs, instead of just the top layer. If this mixture seems a little “tight”, add a few drops of water to loosen it up.

Remove the garlic scapes and tomatoes to a small plate, wipe the pan out, and return to medium heat. Melt the remaining tablespoon of butter. Once that is good and hot, pour in the eggs.

When you see that the eggs have set around the edges of the pan and can lift them with a spatula to peek underneath, spread globs of the salmon and cream cheese mixture on one half of the omelette. Cover the pan, lower the heat to medium-low, and allow the eggs to continue to set.

After just a couple minutes, gently fold the eggs over the salmon mixture. They probably won’t be all the way cooked yet. If they aren’t too brown on the bottom already, you can bump the heat a little. Sprinkle the remaining grated gouda over the eggs. Drop in a teaspoon of water, right on the side of the pan without eggs, and quickly cover the pan to steam-cook the eggs. (I actually did this twice, because I don’t like any jiggling in my eggs.) 🙂

Serve the omelettes topped with garlic scapes and tomatoes.

Salmon and Garlic Scape Omelette

---

• Author: Carlotta
• Total Time: 20 mins
• Yield: 3 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 2 garlic scapes, rinsed and cut into 1/2” pieces
• 1 can salmon (4–6 ounces), drained and flaked
• 1 ounce cream cheese, softened
• 1/2 cup grated smoked gouda, divided
• 1/2 cup halved grape tomatoes
• 2 Tbsp butter, divided
• 5 large eggs
• 1 tsp dried dill
• 1 Tbsp cream
• 1 Tbsp water
• Salt and Pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small bowl, soften the cream cheese, then stir in the drained and flaked salmon and half of the grated smoked gouda
2. Rinse and chop the scapes, discarding the seed pod and wiry tip
3. In a large frying pan over medium heat, melt 1 Tbsp butter, then sauté the garlic scapes for 5 minutes
4. Add the tomatoes and cook another couple minutes
5. While the veggies are cooking, stir together the eggs, dried dill, cream, water, salt and pepper
6. Remove the veggies from the pan, wipe the pan with a paper towel, and return to the heat
7. Melt the remaining butter in the pan, once it is good and hot, then pour in the egg mixture
8. Once the edges are setting nicely, and you can lift them slightly to peek underneath, spoon the salmon mixture onto one half of the omelette
9. Reduce heat, cover, and allow eggs to continue cooking and salmon mixture to heat through
10. With a wide spatula, gently fold the eggs over and top with the remaining gouda
11. Adding a teaspoon of water at a time and QUICKLY covering the pan, steam the eggs until they are cooked to your liking
12. Top with garlic scape and tomato mixture, and any juices that have accumulated

• Prep Time: 5 mins
• Cook Time: 15 mins

For additional recipes using garlic scapes, try Garlic Scape Hummus and Garlic Scape Hummus Chicken.

Related posts:

Puffy Omelette Garlic Scape Hummus Chicken Garlic Scape Hummus