As I mentioned in my post about what we got up to over the long July 4th holiday weekend, one thing I did was play around with making my own version of kuku sabzi, which is an herb omelette with a lot of herbs. So much so that it takes on this beautiful green color. I had never heard of kuku sabzi until I had it at brunch at the Rivertown Lodge during our upstate weekend getaway to Hudson.

To make the omelette, I combined fresh cilantro, dill, and parsley with whisked eggs and sautéed onions & garlic scapes. A little added baking powder gave it a fluffy texture. I served it with a delicious creamy garlic scapes dip, which was actually leftover from a dish I made for dinner the night before. The dip goes well with roasted carrots, too. That’s what I initially used it for. But honestly, it would be great with any fresh vegetable, and it was delicious with the omelette.

If you’re unfamiliar with what a garlic scape is, it’s the long stem that grows from the head of a garlic plant. It’s kind of like garlic combined with scallions, and you can find them at the farmer’s market–especially right now. The scapes and dip are totally optional in this recipe, but it’s a fun way to incorporate flavorful seasonal produce.

HERB OMELETTE WITH CREAMY GARLIC SCAPE TOPPING

INGREDIENTS:

For The Omelette:

• 5 large eggs
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 1 cup chopped cilantro
• 1 cup chopped dill
• 1 cup chopped parsley
• 2 tablespoons canola oil
• 1 medium onion, diced
• 1 garlic scape, sliced into thin medallions

For The Dip:

• 4 garlic scapes, roughly chopped
• 1 cup full fat greek yogurt (can substitute with low fat, but must be greek)
• 1 tablespoon white wine vinegar
• 2-3 tablespoons extra virgin olive oil
• salt & pepper, to taste

INSTRUCTIONS:

In a large bowl, whisk together eggs, salt, pepper, baking powder, cilantro, dill, and parsley. Set aside.

In a large saucepan, heat the canola oil over medium high heat. Add in diced onions, stirring often. Add the chopped garlic scape in a few minutes later, and continue to cook while stirring until the onions are translucent.

Pour the egg mixture evenly over the onions and scapes. Cover and reduce the heat to medium. Allow to cook for 8-10 minutes, then uncover and finish for a minute or two in the broiler.

While the omelette cooks, pulse the remaining four roughly chopped garlic scapes in a food processor until it’s broken into very small pieces. Add in yogurt, white wine vinegar, olive oil, salt, and pepper, blending until smooth and well combined. Serve on the side with the omelette.