Six Egg Omelet

Six Egg Omelet
with spinach, mushrooms and garlic scapes¹

6 eggs make one giant omelet or two regular sized servings
3 Tbsp cream
Salt and cayenne pepper to taste
2 Tbsp butter, divided
4 button mushrooms, sliced
Garlic scapes or chives, chopped
Black pepper
2 handfuls spinach, washed and stems removed

1. In a small bowl, whisk together eggs, cream, salt and red cayenne pepper to taste preference.
2. Heat 1 Tbsp butter in a large non-stick skillet. Pour egg mixture into skillet and cook until egg is well set.
3. In a small skillet, heat 1 Tbsp butter. Sprinkle mushrooms and scapes with black pepper and sauté over med heat for 2 minutes. Remove from heat. Add spinach and cover to wilt.
4. Sprinkle set egg with ¾ spinach mixture. Roll omelet style. Garnish with remaining spinach.

¹ Garlic scapes are greens that grow out the top of the bulb. We harvest the greens, cutting them back, in spring and again when we harvest the bulbs in late summer.

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