Garlic chives perfume a folded omelette filled with browned mushrooms.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 4 eggs
- 200 g mushrooms, sliced
- 20 g garlic chives, chopped
- 1 tbsp butter
- 1 tbsp water
- 1/4 tsp salt
Method
- Brown mushrooms in half the butter over medium-high heat 6 minutes; set aside.
- Whisk eggs, water, salt and chives. Melt remaining butter over medium-low heat and pour in eggs.
- Gently draw cooked edges inward until eggs are set with no liquid remaining. Add mushrooms, fold and divide.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Garlic Chives Seeds
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
