This is a great omelet to make with wild garlic. This humble but delicious plant grows abundantly under trees in the Netherlands. Officially this plant is protected in the Netherland, but where I live I see large patches full of the stuff.
Luckily my mother has a huge patch of wild garlic under her apple tree. As it is in season, she picked a large bunch of the leaves and flowers for me to prepare.
If you are not lucky or brave enough to get your own wild garlic, you can use spinache or swiss chard instead.
This omelet makes a great lunch or side dish. It can be eaten warm or cold.
- 3 handfulls of wild garlic leaves and flowers
- 150 gr mixed mushrooms, sliced
- 3 large free range eggs
- 100 gr creme fraiche
- about 75 gr butter
- pinch of nutmeg
- Wash your wild garlic in very salty water, to get rid of any sand and wildlife.
- In a bit of oil or butter, fry the wild garlic untill it wilts down.
- Let your wild garlic cool slightlybefore roughly shopping it.
- Fry the mushrooms in some butter, season them generously with salt and freshly ground pepper.
- In a large bowl, combine the eggs and creme fraiche. Season with salt and pepper and a pinch of ground nutmeg.
- Mix in the wild garlic and mushrooms.
- In a non stick frying pan, melt a generous amount of butter on high heat.
- Pour the mix in the hot pan and turn the heat down. If you have a lid, clamp it on.
- Wait for your eggs to just set before turning it onto a plate.
Cooking times vary, so just stay near your stove.