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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