Wild garlic is growing now. It has a gentle oniony taste and works well in this omelette. I’ve added a few chopped leaves to a simple rocket salad too which I’ve drizzled with olive oil and a little lime juice. Delicious!
Wild garlic is growing along the river bank, under the trees and amongst pretty blue bells. But beware. Wild garlic always seems to be surrounded by stinging nettles so be careful not to get stung! Only pick a few of the leaves so as to leave the plant intact. And obviously pick where dogs don’t walk. Enough said.
Wash the leaves and gently dry with a kitchen towel. Gently beat 2 eggs in a bowl with a little salt and pepper.
Melt a knob of butter in a frying pan and when it starts to foam (but not brown) add the lightly beaten eggs. Cook until the bottom of the omelette is lightly set, then add the crumbled goats cheese, 1 or 2 snipped up garlic leaves and allow the goats cheese to melt slightly. Fold the omelette in half and serve with a little rocket salad with some more snipped garlic leaf, sprinkled with lime juice, and olive oil, salt and pepper. I think a few sliced olives would make a good addition to the salad.