Spring omelette with wild garlic and young goat cheese

Wild garlic with its spiciness and young goat cheese with its delicate, creamy texture are the perfect spring pairing. This omelette is light but full of character.

This recipe combines the freshness of the forest undergrowth and local pastures. The preparation is quick, and the result is a superb brunch or light dinner.

 

Ingredients (for 1 person)

• 3 fresh homemade eggs

• 1 handful of fresh wild garlic leaves

• 30–50 g young goat cheese (crumbled)

• 1 tablespoon butter or olive oil

• 2 tablespoons sweet cream or milk (for extra fluffiness)

• A pinch of salt and freshly ground pepper

 

Preparation process

Preparing the wild garlic: Wash the wild garlic leaves thoroughly, dry them and cut them into wider strips or leave them whole if the leaves are smaller.

Egg base: In a bowl, whisk the eggs, add the cream, salt and pepper. Don’t overbeat – just enough to combine the yolks and whites.

Baking: Melt the butter in a pan over medium heat. When it starts to foam, pour in the egg mixture.

Filling: When the edges of the omelette start to set, sprinkle the sliced ​​čemáz all over the surface and crumble the young goat cheese.

Finishing: Cover the pan with a lid for about 30–60 seconds, so that the cheese softens slightly and the čemáz wilts but retains its bright green color.

Serving: Fold the omelette in half and slide it onto a plate.

 

Tip: If you want an even more intense flavor, you can fry the čemaž for 10 seconds in butter before pouring in the eggs.

 

Bon appetit!

 

🌿 🌿 🌿🌿 🌿 🌿