Wild Garlic, Ham & Cheese Omelette
So after a wonderful walk with the dog around ‘our back garden,’ and after picking some really fresh and wonderful Wild Garlic picking, I decided that I needed to eat.
As time was passing I wanted something quick and easy to make for my Late Lunch.
So I thought I would use some of the Wild Garlic, and make a classic [ish] Ham and Cheese Omelette.
- Take 2-3 large free range eggs per person, break the eggs into a bowl and season with salt and freshly milled black pepper. Blend the egg s with a large fork
- Place a medium sized pan on the heat ( mine is a well used 6 inches (15 cm) in diameter pan) on the cooker, – a medium to high heat, and let the pan get hot before adding a knob of butter and splash of olive oil. As soon as they melts, swish it round the pan coating the centre and the sides.
- Then turn up the heat up to its highest setting, and when the butter is starting to foam, pour the eggs into the pan. Make sure that you tilt the pan and the eggs are evenly spread across the base. Wait for approximately 5 to 7 seconds, until you get a bubbly frill around the edge of the pan. Then turn the heat down a little.
- Using a wooden spatula draw the edges of the omelette into the centre. And tilt so that the liquid egg will fill the gaps.
- Add the washed and finely diced Wild Garlic leaves, and bring the edges back into the centre again, making sure the wonderful green leaves are equally distributed ( not as hard as it seems).
- Keep moving and tilting the pan around, pulling and the edges into the centre. This should all take not much more than 30 seconds. Make sure that there is some of the liquid egg left in the centre. Not loads but a little as this helps keep the Omelette nice and fluffy and not too dense.
- You can add some shredded ham if you wish and some grated cheese – I tend to use whatever we have in the fridge and today we had some sliced sandwich ham left, which I rolled and cut into strips and a well mature red Cheddar. the Cheddar was quite strong and therefore I did not need a great deal. But add as much or as little as you like – it’s all down to personal taste.
I had some sides left from dinner last night so I served the omelet with a red onion and fresh tomato salsa, a side of homemade roughly chopped coleslaw and a good dollop/spoonful of homemade Guacamole.
It was very yummy, and my first of many I’m sure, dishes using the abundant Wild Garlic.
©2012 Shullie H Porter. All Rights Reserved.