I’ve been reading recently about the perfect omelet. A lot of it comes down to using a ton of butter and the right pan. Julia Child, of course, has a chapter devoted to omelets in her Mastering The Art of French Cooking. She goes as far as to say that “learning to make a good omelette is entirely a matter of practice. Do one after another for groups of people every chance you get for several days, and even be willing to throw some away.” I have yet to throw any away, but I have been making them a lot (anyone want to stay for an omelet weekend?). I’ve also been watching this video on repeat. I could watch Jacques Pepin make omelets all day long.

I’ve determined that I don’t like a “classic” omelet in that I do not like the center of my omelets to be gooey, creamy, or soft. My eggs usually have to be cooked through completely, and I like them a bit browned. This is why I keep my omelet flat while cooking. Just a preference of mine….so cook your omelet the way you like it!

This omelet is full of scrumptious ingredients from local farmers. Gorgeous organic eggs from Harper’s Ferry Family Farm, chives and blossoms from Potomac Vegetable Farm, and swiss chard from Shenandoah Seasonal. I’ve been trying to buy most of our produce from the farmer’s market now that spring markets are in full swing, and it’s been fun to create ultra-seasonal dishes. I love the appreciation it fosters for foods only available locally for a short period of time!

Enjoy this springy omelet, and let me know if you try it out!

Spring Omelet with Swiss Chard, Garlic Scapes, Chive Blossoms
serves 1 (or 2 if you don’t want to consume four eggs)

Ingredients
3 tbsp butter, separated
3 garlic scapes, tough ends and flowers discarded, then halved lengthwise and sliced into 1/2″ pieces
5-7 swiss chard leaves, washed and sliced
dash fresh thyme leaves
coarse sea salt, to taste
pepper, to taste
4 eggs
1/ 2 cup dubliner cheese, grated
2-3 fresh chives, diced
chive blossoms, for garnish

Directions
Melt 2 tbsp butter in skillet over medium heat. When melted, add garlic scapes. Cook for a few minutes, remove 1 tbsp for garnish, then add swiss chard, thyme, salt, and pepper. Toss, and cook until chard is wilted. Remove from pan and wipe skillet clean with cloth.

In medium bowl, crack & beat eggs thoroughly. You don’t want to see any strands of egg white. Melt 1 tbsp butter in skillet over medium-low heat. When melted, pour egg into skillet. When eggs are just about cooked through, it’s time to add filling. I like to eat a fully cooked egg, but alternatively, if you prefer a slightly creamy or soft omelet, add the filling when the top is still slightly runny. You need to be able to lift a side of the egg without breaking.

Layer garlic scape mixture and cheese over half the omelet, then fold omelet over. Allow cheese to melt for about a minute, then remove from pan. Garnish with reserved garlic scapes, chives, and chive blossoms. Season with coarse sea salt if desired.

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