Wild herb omelette is a classic of Tuscan peasant cuisine, where the quality of the extra virgin olive oil really makes the difference, enhancing the bitter, earthy flavors of the herbs. Here’s how to prepare it for a soft and fragrant result.
Ingredients for 4 people:
6 fresh eggs (preferably organic or farm-raised)
300g mixed wild herbs (nettle, dandelion, borage, wild chicory, paparina)
1 clove garlic (optional)
40g grated Parmigiano Reggiano or aged Pecorino
Salt and black pepper to taste
High-quality extra virgin olive oil (for cooking and drizzling)
Preparation:
Cleaning the herbs: Thoroughly wash the wild herbs in cold water. Blanch them in lightly salted water for about 3-5 minutes. Drain, let cool, and squeeze them well with your hands to remove all excess water. Coarsely chop them with a knife.
Quick sauté: In a nonstick pan, heat a drizzle of oil with the crushed garlic clove. Sauté the herbs for a couple of minutes to flavor and dry them further. Remove the garlic and let cool.
The mixture: In a large bowl, crack the eggs. Beat lightly with a fork (there’s no need to overbeat them, just combine the yolk and egg white). Add the grated cheese, a pinch of salt, a generous sprinkling of pepper, and finally the wild herbs.
Cooking: In the same pan used for the herbs, add another tablespoon of oil. When hot, pour in the mixture. Cover with a lid and cook over medium-low heat for about 6-8 minutes.
The “flip”: When the bottom is golden brown and the top begins to set, flip the omelette using the lid or a flat plate. Cook the other side for another 3 minutes uncovered.
Simplicity is the secret of good things. This omelette, enriched with wild herbs from our medicinal garden and the flavor of our extra virgin olive oil, is our tribute to the month of April. Try making it with our products and bring the authenticity of Oppionovo to the table: the aroma of nature is guaranteed!
