5 from 1 vote

Wild herb omelette

Author Giulia


  • wild herbs, dandelion, wild chard, wild fennel, wild lettuce, poppy, sow-thistle...
  • extra virgin olive oil
  • garlic
  • salt
  • pepper


  • 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.
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