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.