Friday, 17 May 2013
Wild Garlic and Comte Omelette with Seasonal / Foraged Salad.
An omelette with my favorite cheese and some foraged (and bought) greens.
Whisk the eggs together in a bowl and season.
Pour into a warmed oiled omelette/frying pan and cook.
When the omelette is half cooked add shreded wild garlic leaves and then grate in some comte cheese.
When cooked fold and serve.
For the salad I used some bought mixed leaves and added parsley, rocket, and sorrel from the garden and foraged salad burnet and wild garlic leaves. Dress simply with a little oil and lemon juice and season.
At this time of year you could also find Garlic mustard (Jack-by-the-hedge) young lime leaves, wood sorrel etc.