Omelet Filled with Meadow Herbs and Dandelion Salad

Rating: 3.29 / 5.00 (14 Votes)

Total time: 45 min

Servings: 2.0 (servings)




Crack the eggs into a large enough bowl, add the whipping cream, season with pepper, season with salt and mix.

In another baking bowl, mix cottage cheese with egg yolks and bread crumbs. Chop wild chervil, pimpinelle, chives and sorrel and mix into the cheese. Season the mixture with salt and pepper.

Put the egg mixture in a frying pan with butter form and cook gently over a mild heat for about three minutes. First you can stir a little.

Place the spice mixture in the center and fold the omelet. In the stove heated up to 150 °C the omelet still pulls approx. Five min.

For the leaf salad, soak the dandelion in lukewarm water. For the dressing, put olive oil, balsamic vinegar, honey and crème fraîche in a screw-top jar, close with the lid, shake well and season well with salt and freshly ground pepper. Drain the dandelion well and mix with the dressing.

Serve the omelet with the leaf salad.

Our tip: Always use fresh chives if possible!

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