Wild Herbs Omelet

As wild herbs for an omelet can be the young, fresh tips and new leaves. The mixture is always a little bit different depending on the year, as well as the decoration with edible flowers: Suitable wild herbs: deadnettle, dandelion, goutweed, wood sorrel, chickweed, sorrel Flowers for decoration: borage, mallow, daisies Beat eggs with a whisk until creamy. Add the wild herbs. Season with salt and pepper. Melt butter in a frying pan. When it starts to foam, add 1/4 of the egg mixture and sprinkle with a tablespoon of cheese. When the omelet begins to set and the edges are firm, carefully lift with a wooden spatula, pull from the edges to the center and pour the still liquid egg mixture underneath. Once the omelet has set but is still creamy, fold the washed and dry whole leaves onto the surface form and together. Bring the omelet to the table on the spot on heated plates. Garnish with a flower.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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