(cooking time: 15 min; 1 serving)

  • Butter – 2 tbsps
  • Garlic – 1 clove, mashed
  • 2 garlic scapes, thinly sliced diagonally
  • 3 eggs, beaten
  • Salt – to taste
  • Pepper – to taste


  • Add butter to a small skillet; heat over medium heat.
  • Add garlic (both the clove and scapes), cook until the scapes start to soften (2 min).
  • Remove and discard clove; spoon the scapes into a bowl.
  • Season beaten eggs with salt and pepper; whisk to combine.
  • Wipe the skillet with a paper towel and melt another tablespoon of butter.
  • Pour eggs into the pan; stir quickly to help eggs curd. Don’t forget to scrape the sides to ensure that eggs cook evenly.
  • Add 1/3 а the cooked scapes to the eggs, cook until the top is set. Tilt the pan and fold the omelet with a spatula.
  • Transfer omelet to a plate, sprinkle with the remaining garlic scapes and serve.
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