Wild garlic omelette with cloud ears

Ingredients for 1 servings:

• 4 eggs
• 1 bunch of wild garlic
• 1 handful of dried Judas ears mushrooms
• Salt or herbal salt
• pepper
• Frying oil or clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spring specialty with Judas ears (Mu-Err mushrooms)

Whisk the eggs (it looks more rustic if the yolk and egg white are not completely mixed) and season with salt and pepper to taste. Wash the wild garlic and cut into strips. Soak the celery in water and boil for about 5 minutes. Then discard the water, rinse the celery, and let it drain in a sieve. Chop finely, cut into strips, or cut into large pieces, as desired. Heat the fat in a hot pan. Pour in the egg mixture. Only then add the chopped wild garlic and the celery pieces. Cook gradually over the heat without stirring. It looks best when the omelet is cooked through without turning. This simple yet healthy recipe is suitable for one person as a main course or for two as a side dish. Serve with a fresh salad (preferably also with fresh spring herbs) and rye bread.