In the food-as-modern-scultpure category, garlic scapes win first place. Green in shades from lightest to moss, twisted as witches fingers, lovely enough to use as a centerpiece and yet too delicious to waste on topiary. I love the bite. Are they the love child of garlic and onion? Perhaps. But they make for a flavorful omelet and pair well with less potent greens, such as the baby spinach we received from our organic farm.
Spinach+Scapes+Eggs+leftover cheese in fridge = easy dinner
Oven Omelet with Garlic Scapes & Baby Spinach
5 (or fewer or more) garlic scapes, wahes and cut into 2-inch pieces
2 cups (roughly) baby spinach, washed
2 tbsp butter or oil
4 egg whites
1 cup milk
1 cup grated cheese of your choice (I adore Pecorino and we have a hunk of it in the fridge)
good pinch sea salt
Oven to 350. Combine the greens in a skillet with 1 tbsp butter. Cook on high for one minute only. Beat eggs and whites by hand. Add all other items and pour into hot skillet. Top with remaining butter, in bits around the egg. Bake for about 35 minutes or until just set.