Ingredients
Scale
- 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
Instructions
- In a small bowl, soften the cream cheese, then stir in the drained and flaked salmon and half of the grated smoked gouda
- Rinse and chop the scapes, discarding the seed pod and wiry tip
- In a large frying pan over medium heat, melt 1 Tbsp butter, then sauté the garlic scapes for 5 minutes
- Add the tomatoes and cook another couple minutes
- While the veggies are cooking, stir together the eggs, dried dill, cream, water, salt and pepper
- Remove the veggies from the pan, wipe the pan with a paper towel, and return to the heat
- Melt the remaining butter in the pan, once it is good and hot, then pour in the egg mixture
- 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
- Reduce heat, cover, and allow eggs to continue cooking and salmon mixture to heat through
- With a wide spatula, gently fold the eggs over and top with the remaining gouda
- Adding a teaspoon of water at a time and QUICKLY covering the pan, steam the eggs until they are cooked to your liking
- Top with garlic scape and tomato mixture, and any juices that have accumulated
- Prep Time: 5 mins
- Cook Time: 15 mins
