Monday, May 8, 2017

Garlic Scape and Goat Cheese Omelette

Garlic Scape and Goat Cheese Omelette

This vegetarian omelette is stuffed with garlic scapes, parsley, and creamy goat cheese for a fresh Spring flavor using what's growing right now.

image of a plate of garlic scape and goat cheese omelette with grape tomatoes and pancakes
Yes, the tomatoes are local--from my friend's CSA. The pancakes? From the freezer section of the grocery store. 

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Time for a reality check. I find eating locally and seasonally hardest right around now. Loads of produce is in its active growing phase, but there's precious little produce ready to harvest. I've exhausted the Strategic Winter Squash Reserve in the corner of my cold basement. There's a continually replenished supply of empty canning jars coming out of the dishwasher and hanging around the counter, awaiting transport downstairs. I'm starting to see space in the fruit and vegetable freezer, yet I'm sick of using the frozen produce I put up last year.

I want fresh. I want vibrant. I want green!

This vegetarian omelette is stuffed with garlic scapes, parsley, and creamy goat cheese for a fresh Spring flavor using what's growing right now.

Enter this simple meal. Since we get local eggs year round from the farmer's market, an omelette is a great Go To entree no matter the time of day. It's a simple matter of popping out to the garden to pick some parsley and a garlic scape which adds a bit of crunch, color, and flavor to the filling. I finished it off with a bit of creamy goat cheese because--magical markdown stickers, yo.

pic showing a garlic scape and goat cheese omelette served with local grape tomatoes and a stack of flapjacks

What's a garlic scape, you ask? I'm glad to enlighten--it's the flowering portion of a head of garlic. Happily for all involved (as someone who's been growing her annual garlic supply for about a decade, I'll be both a producer and a consumer here) we producers and consumers of garlic would rather have a fat garlic bulb than another pretty allium flower in the garden bed. So we cut off the twisty flower stalk and guess what happens? The plant puts its energy into growing a bigger bulb. This is truly a win-win situation--we get mild garlic flavored scapes now, and more garlic to harvest later. Farmers can sell both the scapes and the harvested garlic. How awesome is that?

my kitchen, while making garlic scape and goat cheese omelettes

A while back I posted a Garlic Scape Recipe Round Up with ideas from a whole host of scape-loving bloggers. You can find the Garlic Scape Recipe Round Up here. For even more recipes using garlic scapes, please see my Garlic and Garlic Scape Recipes page. For more recipes using parsley or other herbs, please see my Recipes Using Herbs page. These pages are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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how to make a garlic scape and goat cheese omelette

Note: The recipe amounts are approximate--while I am pretty particular about my French Toast recipe, I'm pretty lax with eggs. Since I like cream in my tea I always have half and half on hand so that's what I've called for in this recipe. Use whatever milk equivalent you've got on hand.

Garlic Scape and Goat Cheese Omelette

1 garlic scape
3 Tablespoons packed parsley leaves
3 large eggs
about 2 Tablespoons half and half
a generous pinch salt (about ⅛ teaspoon) plus more to taste
several grinds pepper (about ⅛ teaspoon) plus more to taste
1 Tablespoon bacon grease or other cooking fat
2 to 3 Tablespoons goat cheese


  • Finely chop garlic scape and parsley together. You can use a knife, a food processor, a mini chopper. Whatever works best for you. Set aside.
  • Crack eggs in a small bowl. Add half and half and spices. Whisk together.
  • Preheat an 8 inch skillet to medium high heat. Add fat. When it's shimmering, pour egg mixture into pan. Swirl to coat the bottom of the pan. Reduce heat to medium.
  • After a couple of minutes lift up the edge of the eggs and tilt the pan so that uncooked egg runs underneath. Repeat until no more liquid will flow.
  • Top one side of eggs with herbs and goat cheese. Use a spatula to flip the other side on top of the filling.
  • Turn the heat off and let the omelette sit in the pan for a minute until the cheese has warmed.
  • Slide onto a plate and enjoy. This makes enough for 2 people if you've got sides, or by itself will be a hearty breakfast for one hungry soul.


    1. As you may recall, I never managed to get my scapes last year or the garlic itself for that matter. This year, they are back and hopefully better than ever. I'm watching diligently so I can snip those scapes. In the meantime, I'm eating all the ramps. Putting this omelette on the list though.

    2. Thank you for giving me an idea for processing the scapes with parsley for an omelette; and I happened to have a Valençay chevre on hand. This was a memorable brunch dish!