This is the first in a series of three ways to use wild garlic. Using it in place of spinach or kale in an omelette adds immense flavour and gives you a healthy does of antiviral nutrients to start the day...
Grab yourself a handful of the stuff (NB if you haven't triple checked it against pictures of what wild garlic looks like please do not take any chances - it looks very similar to poisonous plants such as lily of the valley)
There's something hugely satisfying about cooking with something you've gone out to find yourself; it's much like fishing, that primal feeling of triumph.
There's also something MASSIVELY satisfying about eating something with LOADS of butter in. Like this omelette....
Of course, feel free to switch up whatever you want to put in it, I chose chorizo because it's amazing and mushrooms because mushrooms and garlic go together like Brangelina.
Ingredients
Makes one TONK omelette which I guess you could share...
3 eggs - beaten to death in a jug
25g salted butter
Handful chopped shrooms
Chorizo
Handful of wild garlic - washed
Black Pepper
Method
Get the crew together
Melt the butter on a low heat
Pour in your egg mix in
Let it cook for a bit on low then throw all your stuff on. I put way too much on and folding it was a bit difficult as you can see from the pic!
Let it cook a little longer then flop onto a plate and finish with black pepper!
Enjoy!
x
Let me know what you think in the comments!
Check out the foraging adventure below or hit me up on social media using the links at the top of the page for more fit food and fun!
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