'Weedy' Omelette
Who says you can't eat weeds?!
As long as you know which weed is which, you can make very healthy dishes for virtually nothing!
Preparation
When picking weeds:
- make sure you know what you are picking
- don't pick weeds from roadsides (car fumes and soot)
- best not to pick weeds growing directly next to foot paths (dog pee)
- young plants are best
Heat the oil in a shallow frying pan. Add the washed and chopped ‘weeds’, apart from the sorrel and sautee until the ‘weeds’ have wilted. Add the sorrel. Stir together the egg, soy milk and chives and add to the pan.
Top with the grated vegan cheese.
Cook gently until the egg has set and the cheese has melted. Or if the top doesn’t set, you can put it under a hot grill for a couple of minutes.
This recipe is gluten free, but not when you serve it with bread!
As with all things you pick from the wild:
be 100% certain you are picking the right plant, leave some for wildlife and generally be considerate to your surroundings.
Warning: sorrel contains oxalic acid, which consumed in large doses, may cause kidney stones.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Who says you can't eat weeds?!
Ingredients
- 1tbsp olive oil
- 2 tbsp chives, snipped
- 4 eggs
- 5 tbsp soy milk
- Grated vegan cheese of choice, like red Leicester
- Handful ground elder
- handful nettle (use gloves when picking!)
- Handful sorrel
- Handful wild garlic
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
