Wild Garlic, Ham & Cheese Omelette

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.
  • Then tip the folded omelette onto a warmed plate.

Remember Omelettes continue cooking even on the plate, so serve as soon as you can.

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.


About Wælcyrie

I'm a 50 plus [ how time flies] multifaceted, oxymoron, who can never really make her mind up. A Follow of the Hekate, a Wælcyrie who walks in the liminal spaces, between and betwix. a Medium, ( I'll talk to anyone dead or alive), a Writer of short stories, a disorganised Blogger, Cake Baker, Jam Maker; Mother Grandmother and Wife.
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One Response to Wild Garlic, Ham & Cheese Omelette

  1. Karen says:

    The wild garlic leaves must had added a nice flavor to your omelette. Sounds wonderful.

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