Table of contents:
Wild herb omelette (with yarrow)
Wild herbs in the kitchen!
Ingredients for 4 people:
250 g mixture of fresh spinach, Swiss chard and wild herbs (young, fine leaves of wild garlic, yarrow, chickweed, ground elder, nettles or plantain)
50 g wholemeal spelled
flour 50 g spelled flour
1 tbsp baking powder
2 eggs
40 g melted butter
½ tsp Salt
½ tsp paprika, noble sweet
150 ml milk
2 spring onions, finely chopped
Rapeseed oil for frying
Sour cream for garnish
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preparation
- Wash the fresh spinach and wild herbs, place them dripping wet in a hot pan and cook briefly until they collapse. Let cool, then squeeze out the excess water with your hands and chop.
- Separate the eggs and beat the egg whites into snow.
- In a bowl, stir together the flour, baking powder, yolks, melted butter, salt and milk until smooth.
- Fold the egg whites, the finely chopped spring onions and the herb mixture into the batter.
- Heat rapeseed oil in the pan and add 1 ladle of batter, press flat with a spoon and fry on both sides. Drain the finished omelets on kitchen paper, keep them warm in the oven or serve immediately hot with a dab of sour cream.
This recipe (adapted version) comes from “Die Umweltberatung” recipes of the season - cooking with pleasure!
