Wash, sort and finely chop the herbs. Whisk eggs with milk and spices. Melt the butter in a small pan over mild to medium heat, then pour in the egg mixture and let it set briefly. Sprinkle over the herbs and finish frying the omelette - cover and let stand until the egg mixture is just firm, but still has a moist sheen. Now cut the omelette into pieces of cake and serve.
If you like, sprinkle 1 tablespoon of finely diced red pepper over the omelette with the herbs - as a splash of color.
This dish is ideal for beginners in the wild herb kitchen. This fits e.g., buttered wholemeal bread and a crunchy, colorful salad.
* e.g., tender leaves or shoot tips of dandelion, yarrow, dead nettle, ground elder, nettle, daisies, gundermann, celandine, ribwort,
Ingredients
Print Recipe
Pin Recipe