No Easter recipe collection is complete without eggs! Here’s an easy and versatile dish: an omelette that you can serve as an appetizer or enjoy, even cold, during a picnic outdoors. You can enrich it with seasonal wild herbs (only if you know them and have experience harvesting them!) or substitute them with fresh spinach leaves.
6 eggs, 300g of spinach or a mix of wild herbs (such as dandelion, bruscandoli, silene, or good king Henry...), butter, salt, a handful of grated aged chees.
Preparations
Wash the herbs or spinach thoroughly and cook them in a pan, adding just a small amount of water if necessary. Remove the pan from the heat and finely chop the herbs, allowing them to cool.
In a bowl, beat the eggs with salt, pepper, and grated cheese. Then, add the cooked herbs.
In a non-stick pan, melt a small knob of butter and pour in the egg and herb mixture. Cook it, and when the first side is done, flip the omelette and cook the other side until fully set.
Before serving, cut the omelette into wedges or small pieces.
Foraging for wild herbs should never be done on a whim: it's important to know how to identify the right plants, pick them in suitable locations, at the right time, and in the proper way. In spring, the area offers various themed experiences, such as guided walks with experts, to learn about wild herbs and their properties: this could be a great starting point! You can also find them at farmers' markets and from small agricultural producers. For sure, if you spot these dishes on seasonal menus, don't miss the chance to taste them: they are seasonal delights only available at this time of year!
