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.
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