Meadow Omelette

Ingredients for 2 servings:

• 1 handful of herbs, mixed, tender wild herbs *
• 4 large eggs
• 3 tbsp milk or cream
• n. B. herbal salt
• n. B. Nutmeg
• 1 tbsp butter
• possibly bell pepper(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Omelette with young wild herbs / Spring dish

Wash, sort, and finely chop the herbs. Whisk the eggs with the milk and spices. Melt the butter in a small pan over low to medium heat, then pour in the egg mixture and let it set briefly. Sprinkle the herbs over the omelet and finish cooking – cover and let it set until the egg mixture is just firm but still moist and shiny. Now cut the omelet into cake slices and serve. If you like, sprinkle 1 tablespoon of finely diced red bell pepper over the omelet along with the herbs for a splash of color. This dish is perfect for beginners to wild herb cooking. Serve with buttered whole-grain bread and a crisp, colorful salad. * e.g., tender leaves or shoots of dandelion, yarrow, dead nettle, ground elder, stinging nettle, daisies, ground ivy, lesser celandine, ribwort plantain, etc.