An anti-bacterial, anti-inflammatory fantastic omelette with foraged ingredients in the beautiful woods surrounding London. The fresh mix of flavours of the herbs contribute to create a succulent omelette. You don’t have to go out in the forest to look for these ingredients if you don’t feel like it. Most of these can be found at farmer’s markets or local organic stores. However, the beauty of collecting the herbs make the dish more tasteful.
Ingredients:
50 leaves of Salad burnet
5 small ends of chervil
20 baby leaves of wild rocket
5 baby leaves of Sorrel
20 leaves of garlic mustard
10 spring onions
6 nettle leaves
10 wild onions (only the white part)
a handful of spinach
1 1/2 teaspoon of himalayan salt
6 organic free range eggs
1 tablespoon of extra virgin olive oil (can also use 1 tablespoon of coconut oil)
Instructions:
Beat the eggs in a bowl and add salt.
If the herbs were foraged please make sure that they are washed very well following the intrustructions on this link https://4pnutrition.com/diet/wash-fruits-and-vegetables-and-reduce-pesticides-2.
Drain them and mix them with the eggs.
Heat up the pan and add the olive oil. when warm add the egg mix and cook the omelette.
