Wild boar omelette with cheese and fresh tomatoes for breakfast

Omelettes are sacred! That’s it… There’s a big difference between a really good pan and/or baked omelette and a flat patty. A good tortilla takes a few minutes, is made in several stages and follows a certain pattern. So… I’m done. Of course you need eggs for our wild garlic omelette, I usually measure out 2-3 per person or 1-2 for a side dish for lunch or a big Sunday breakfast. Cheese, which I now almost always put under the eggs, and some leeks are also baked. Fresh mini tomatoes and my favorite herb, wild garlic, are added just before the lid is closed. During wild season, this garlic omelet should be available once a week, safe and at least!

Wild boar omelette: Spring cooking with wild garlic

Almost no season is blessed with as many points as spring. In addition to asparagus and rhubarb, our wild garlic omelette is garlic with cheese and fresh tomatoes. It goes without saying that we offer you many wild garlic recipes in season. For example this:


In our cooking school, you can read about everything you can do with wild garlic in addition to cooking. Did you know that wild garlic can also be wonderfully dried? We’ll also be happy to explain why you can definitely eat wild garlic raw.


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Garlic omelette with fresh wild garlic on a plate with cucumber slices.  Top view


Breakfast can also be enhanced: wild garlic omelette with cheese and fresh tomatoes


Soft, cheesy and seasonal breakfast: wild garlic omelette with cheese and fresh tomatoes

the preparation

  1. First, beat the eggs in a bowl with pepper, salt, paprika and milk. Hurry up, the more the better. Fold in the grated cheese.

  2. Heat the olive oil in a deep frying pan that is not too large. Cut the leek into rings and roast the lower part. Set the heat to low to medium. Pour the egg mixture into the pan and immediately cover with a lid.

  3. Meanwhile, cut the tomatoes in half. Wash the wild garlic, dry and cut into strips. After 5 minutes, open the lid and fry the tortilla around the edges of the pan. Meanwhile, rotate the pan so that the excess batter runs under the tortilla at the edge of the pan.

  4. After about 10 minutes, place the wild garlic, chives and tomatoes in the tortilla. It should have turned out beautifully. Turn off the heat and fold the tortilla in half. Serve with a lid and remove from the pan in portions. That’s it!

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