New Garlic Omelette

Preparation info

  • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Nonna said she west to see a woman in the countryside who asked her at the last minute to stay to lunch. She then dashed into her field to collect some new garlic in its brief season. Nonna said it was the best omelette she’d tasted, yet with almost nothing in it — just the contadina’s eggs and garlic. You just need a piece of bread on the side and you can add parmesan to serve, if you like. It is lovely, simple and pure.


  • 20 g (¾ oz) or so rinsed, roughly sliced new garlic white with some green
  • 1 tablespoon olive oil
  • 1 egg


In a small non-stick frying pan of about 13 cm (5 inches) that has a lid, sauté the garlic very gently in the olive oil. Add just a few grains of salt and stir so it doesn’t get dark in any places but just softens and turns golden. Whip the egg in a bowl with a dash of salt.

Pour the egg over the evenly distributed garlic and cook on a strong heat at first, using a wooden spatula to push down any sides that have swayed up. Turn the heat right down and cover with a lid, cooking until the omelette is just set but still a little creamy on top. If you feel it is getting too dark underneath and the top is not yet set, you can turn off the heat and leave the lid on for half a minute or so, but don’t leave it too long or it can become rubbery. It must still be creamy on top. Serve at once with a grind of pepper and a little extra salt sprinkled over if needed.