Friday, 4 April 2008
Cheese omelette with wild garlic and chervil
Couldn't resist a visit to my local farmer’s market in Whiteladies Road. My favourite stall, Wrington Greens had all kinds of goodies including wild garlic and chervil, a herb that has an amazing affinity with eggs so had to rush back home and make an omelette. Having bought all that cheddar (see previous post) I incorporated that too but it slightly overwhelmed the delicate flavour of the herbs. Another time I'd use goats' cheese.
A small handful of fresh chervil or parsley
2 large eggs or 3 medium ones
2 wild garlic leaves, finely shredded, or some finely snipped chives
15g (1/2 oz) butter
40g (1 1/2 oz) grated cheddar or crumbled goats cheese
Salt and freshly ground black pepper
Wash and pick over the chervil, cutting away the tougher stems and chop finely. Beat the eggs adding a splash of water (about 1 tbsp), add the chopped chervil and wild garlic leaves and beat again. Season lightly with salt and pepper. Heat a medium-sized frying pan or omelette pan until hot, add the butter, swirl it round and pour in the beaten eggs and herbs, pushing them around the pan. Lift the edges of the omelette as they begin to cook, letting the liquid egg run underneath. Scatter over the goats cheese and leave the omelette for a minute to brown the base. Roll it up from the far edge and tip it onto a plate. Serve with some lightly dressed mixed salad leaves.
Having spent a pound each on the chervil and wild garlic leaves I need to find another use for them. Think I'll roast a chicken with the rest of the garlic leaves inside and make a chervil soup. Seem to remember chervil is also delicious with carrots.
Posted by Fiona Beckett at 14:31