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.
Spring forest omelet (2 lunch portions)
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.
We love having curly kale in the winter. This healthy veg is full of flavor and nutrients. The other day I had some leftovers, which inspired me to create a tasty lunch. This omelet tastes great warm or cold. Making it an easy treat to bring for your worklunch as well.
When I finished cooking this dish, I was worried that this healthy creation would have no flavor. However, the strong flavors of the kale, artishoke and feta come together beautifully. It is also very filling, making it easier for me to stick to my new years resolutions. My colleagues had a taste, and insisted I share the recipe, luckily it is surprisingly easy!
Winter omelet (2 – 3 portions)
150 grams of finely sliced curly kale (could be replaced with cavolo nero or spinach)
200 grams of (tinned) artishoke hearts, in wedges
100 grams of feta
2 tbsp soft curd cheese, known as “kwark” in Holland
1 tbsp of oil for frying
Blanch your kale for one minute in boiling water.
Drain and cool your kale.
Mix the kale, eggs and soft curd cheese and season to taste.
Heat a frying pan and add your oil. Get your pan as hot as possible.
Add your mix and lower the heat right away.
Spead the artishoke pieces over your omelet and push them in gently.
Crumble your feta over your omelet and push in gently as well.
Cover and fry on a low heat until your egg has set.
Enjoy your omelet with a salad and a glass of white wine!