Herb witch omelette

Name: Herb witch omelette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar mixed wild herbs (e.g. nettle, chickweed, garlic rocket and ground elder); 10 Eggs (size M); 10 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Oil; 120 g grated Comté cheese; 4 Radishes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar mixed wild herbs (e.g. nettle, chickweed, garlic rocket and ground elder)
10 Eggs (size M)
10 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Oil
120 g grated Comté cheese
4 Radishes

Directions

1
Wash herbs, shake dry, pluck off leaves, except for something to garnish, chop finely. Whisk eggs and mineral water, season with salt and pepper. Stir in the herbs. Wash radishes, rub dry, clean and cut into small cubes
2
Heat 1/2 teaspoon of oil in a coated pan (approx. 16 cm Ø) and let 1/4 of the egg mixture in it fry over a low to medium heat for approx. 4 minutes. When the omelette is almost ready, put 30 g of cheese on one half and fold the other half over. Leave to set for about 1 minute more until the cheese has melted. Remove the omelette from the pan and keep warm. Do the same with the remaining oil, egg mixture and cheese. Arrange the omelettes on plates. Sprinkle with radish cubes and garnish with herb leaves
3
Preparation time approx. 50 minutes