skip to Main Content

An old-fashioned morning… wild herb omelette

Yesterday I was sitting at the table with my grandma, we were eating a wild herb omelette and talking about the times gone by, my plans for the future and my grandma’s memories of when she was young.

You need time to do make country food, that’s the reason they stopped cooking it. Herbs must be collected, carefully washed and rinsed more than once, cooked just for the time they need to get tender, chopped and then only at the very end you make an omelette with them. Can you imagine it now? You open the fridge, throw something into the pan and it’s ready.

These few words made ​​me realize the luxury of a morning spent outside in the sun. If it wasn’t for that piece of paper hung on the gate a few days ago about the stop of the electricity supply for maintenance work, I would have never spent lightheartedly so many hours away from the PC.

Yesterday morning at nine o’ clock, as notified, a still silence fell in the house, no vibrations from the fridge or the PC, there was just one clock ticking, the only clock left with true hands in the house.

Even though with a short notice, I had time to organize everything: paint, sandpaper and rough boards to finally make some backgrounds for the photos, a project sitting in the corner for over a year, then a book about native plants to forage our lunch with Grandma.

We have collected herbs far from the streets, in our little field, where we do not use herbicides and fertilizers, we washed them out in the basin, then grandma cooked them for a little while, enough to make them tender for the omelette.

What was the daily means of support in the former days countryside today has become a luxury and is based on two increasingly rare resources: time and knowledge.

Thanks to a few hours without electricity supply in the evening I felt richer, satisfied and with a nice hue on my cheeks!

Most of the herbs we collected can also be eaten raw in salads, as long as they are young and tender. You can obviously make and omelette with spinach, chard, turnip greens, kale … anything that comes in green leaves has an happy marriage with eggs.

Wild herbs, though, bring a deepest and slightly bitter flavour, with an unexpected buttery texture.

Wild herb omelette

5 from 1 vote
Print Recipe Pin Recipe


  • wild herbs, dandelion, wild chard, wild fennel, wild lettuce, poppy, sow-thistle...
  • extra virgin olive oil
  • garlic
  • salt
  • pepper
Stay Hungry with our Newsletter!Subscribe to Letters from Tuscany and receive blog updates, new stories and exclusive recipes.


  • Rinse the wild herbs several times, until you get clean water.
  • Cook them for about 10 to 15 minutes in boiling salted water until they are tender, squeeze them and chop them roughly with a knife.
  • Sauté the herbs in a pan with a minced clove of garlic for a few minutes.
  • Whisk the eggs with salt and pepper, then pour the eggs over the wild herbs.
  • As soon as the omelette has thickened on both sides move it onto a plate and serve hot with a slice of bread.
Order now the Cucina Povera Cookbook100 recipes to celebrate the italian way of transforming humble ingredients into unforgettable meals. ORDER NOW!

Sharing is caring:

This Post Has 14 Comments

  1. Wow, this is such a wonderful dish – the herbs must be so intensely flavored! I would love a slice of this 🙂

  2. Beautiful photos!
    I have a weekend house in an almost untouched nature and we pick some of the same herbs. I usually eat them raw, with some balsamico and olive oil, but the idea of making an omellete with them is fantasic!

  3. 5 stars
    I adore wild herbs, we can usually find them around our fields in spring – they’re so healthy! I love this omlet, Giulia 🙂

  4. Hi!

    First, I love your blog. And I love this recipe! Few days ago I made quiche from Allium ursulum, and it looks very much like yours omellete. regards from slovenia!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top