Garlic Scape and Happy Rich Omelette

A CSA share can be a bit daunting when your household numbers just one. Despite having had folks over for dinner Friday and Saturday, I had yet to plow through last week’s vegetables by the time Tuesday’s pickup rolled around. Digging through my crisper this morning (after a completely unnecessary trip to my local farmers market), I came upon some Happy Rich (aka broccolini) that was looking a bit worse for the wear. The leaves were mostly yellowed and the buds had opened into delicate white flowers. But the stalks were green and crisp, so game on.

  1. Bring a tablespoon of olive oil up to medium heat in a small nonstick skillet and add a garlic scape sliced into long, thin slivers. (Regular garlic would also work, but ’tis the season of the scape.) Add a pinch of red pepper flakes.
  2. When the scapes are softened and just starting to brown, add a cup or two (one small bunch) of roughly chopped Happy Rich, starting with the stems, which will take longer to cook. Pour a little water in to help them steam. I recommend aiming for an al dente texture. Stir in the flowers and leaves along with salt and black pepper. Turn the temperature down to medium low.
  3. Crack two eggs into a cup and mix gently with half an ounce or so of shredded cheese. (I used a youngish aged gouda to great effect.)
  4. Pour the egg mixture into the pan and stir briefly to ensure even distribution. Sprinkle a little more cheese on top. When the bottom seems to be firm, pop it under the broiler for a couple minutes to set the top.

This was crazy good. Now on to the bok choy, kale, kohlrabi, and Swiss chard that are still in the crisper!

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