recipes-mains

Wild Garlic & Beetroot Omelette

If you can’t find any wild garlic use nettles – they’re packed with iron and free! Using gloves, pick the tender young leaves and stems, wash them well then blanch in boiling water for a minute (this will get rid of the sting!) and add garlic chives and their flowers to replace the wild garlic ones)

Serves 2 for a hearty breakfast or lunch

Ingredients

4 British free range eggs
Pinch of salt & pepper
Splash of water
1 banana shallot (finely chopped)
Drizzle or British Cold Pressed Rapeseed Oil
2 small cooked British whole beetroots (vacuum packed are fine)
2 chestnut mushrooms (finely chopped)
Handful of wild garlic leaves and flower stems (washed well)
30g strong British hard cheese (grated)
Sprinkling of parsley

Method

Drizzle a little British rapeseed oil into an omelette pan and gently heat. Add the chopped shallot and mushrooms and gently fry until softened but not browned. Meanwhile chop the 2 small beetroots into small chunks and add to the pan to gently warm through.
In a small bowl, beat the 4 free range eggs with a splash of water and season well before pouring into the omelette pan. Using a fork gently stir the eggy mixture to add air and lightness to the omelette.
Next tear the wild garlic leaves and scatter over the top of the omelette – you can chop the stems into short lengths and add the flowers too!
Finally sprinkle with the grated British hard cheese and parsley.
Enjoy the omelette on its own or with a dressed green salad.

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