Wild Herb Omelette

Select the indicated wild herbs, based on availability, and wash them thoroughly. Gather a mixture of nettles, wild spinach, primroses, goat's beard, rampion, dandelion, plantain, or wood sorrel, keeping the total weight at 400 g (14.11 oz). Proceed until the leaves are clean and free of visible debris.

Bring to a boil Bring a little salted water to a boil and add the wild herbs. Blanch them until they're soft, without overcooking. Drain them when they're tender and wilted; however, they shouldn't fall apart or retain excess water.

Let the herbs cool enough to handle, then squeeze them carefully. Remove any remaining water, which would make them the mixture If it's too runny, chop it roughly. The result should be moist but not wet, with pieces small enough to distribute evenly throughout the omelette.

Collect 6 eggs in a bowl and beat them with a pinch of salt. Work the mixture until a homogeneous mass is obtained, without evident separations between egg white and egg yolk. It is not necessary whip the eggs: the consistency must remain fluid, suitable for accommodating the herbs without losing compactness during cooking.

Add the chopped wild herbs to the beaten eggs and mix thoroughly. Distribute the greens throughout. the mixture, avoiding that it remains concentrated at the bottom of the bowl. When the color appears uniform and every part of the herbs is coated with the egg, the mixture is ready for the skillet.

Put a sufficient amount of butter in a skillet and heat it up over medium heatWait until it melts completely and coats the bottom, without letting it darken. The butter must be hot and fluid, but not burnt: this way it will accommodate the mixture without altering the taste.

Pour the mixture in the skillet with hot butter and cook it over medium heatLet the egg gradually set and the bottom brown evenly. Finish cooking when the surface appears firm and the edges come away easily, while the outside is golden brown.