Wild garlic and goat's cheese omelette
When the spring weather arrives, shady wooded areas all across the UK fill with the smell of wild garlic. The leaves and flowers are both edible and have a beautiful subtle flavour (more like garlicky spinach than traditional bulbs of garlic). Freshly foraged and washed they make a great seasonal addition to an omelette!
Wild garlic and goat's cheese omelette
When the spring weather arrives, shady wooded areas all across the UK fill with the smell of wild garlic. The leaves and flowers are both edible and have a beautiful subtle flavour (more like garlicky spinach than traditional bulbs of garlic). Freshly foraged and washed they make a great seasonal addition to an omelette!
Open in Cookpad AppSteps
- 1
Whisk eggs with a little salt and pepper to taste. Add to hot frying pan.
- 2
Slice cheese and prepare a few washed leaves and flowers of wild garlic.
- 3
Allow omelette to part cook, then add cheese and garlic on top, cooking for a little longer so cheese begins to melt and garlic wilts.
- 4
Fold and serve!
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