We just loved this simple omelette with lots of wild garlic and some melting goat’s cheese. You could leave the goat’s cheese out and it would still be a super supper dish with some salad and crusty bread.
Wild Garlic & Goat’s Cheese Omelette – serves 2
- a good handful of wild garlic leaves – about 50g
- 4 large eggs, lightly beaten (beat 2 eggs in 2 separate cups for ease)
- 25g butter
- 50g goat’s cheese crumbled
Finely shred the wild garlic and season the eggs.
Heat half the butter in a nonstick frying pan. Add half the wild garlic and wild for about 20 seconds, then add half the eggs. Leave for about 15 seconds, then tilt the pan and gradually scrape up the set bits of omelette around the edge into the middle of the pan, letting the raw egg run out to the edges.
When the omelette is still a bit liquid on top but set underneath, put half the cheese over one half. Fold the other half over the filling, then let the cheese melt for about 20 seconds before turning out onto a warm plate.
Repeat with the remaining ingredients to make another omelette, then serve right away.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)
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