First finely chop the shallot and celery and sauté in a pan with a little olive oil. (If you want, add bacon here). Do not fry the vegetables, just let them turn to glass over a medium heat for approx. 5 minutes.
Meanwhile, cut the zucchini into small cubes and add to the pan. If you want it spicy, you can add some chilli oil, otherwise some olive oil. Briefly fry on high heat, but not that the zucchini becomes mushy.
Meanwhile, squeeze out the thawed spinach and roughly chop it. Chop the wild garlic and whisk with the spinach, eggs, milk and crème fraîche. Season the mixture with salt and pepper.
Tip:
You can puree the wild garlic in large quantities with a little olive oil and freeze it in ice cube molds. Then you can add wild garlic to the food as needed.
Turn the temperature down to medium heat. Evenly distribute the vegetables in the pan and pour the egg mixture over it so that everything is distributed. Sprinkle everything with cheese. Cover the pan with a lid and, if there is not enough steam in the pan, add some water to the edge of the pan. This way, the egg sticks well from above.
As soon as the egg is completely set, sprinkle the omelette with freshly cut chives and coarsely ground pepper and, optionally, chilli sauce.
For me this is probably the best omelette I`ve made so far. This is the basic variant and you can also add bacon / Landjäger / sausage in if you want more flavor.
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