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Wild Garlic and Beetroot Omelette

Wild Garlic and Beetroot Omelette

This delicious recipe was supplied to Love British Food by Ownsworth's Oils

Wild Garlic and Beetroot Omelette


  • 4 British free range eggs
  • Pinch of salt & pepper
  • Splash of water
  • 1 banana shallot (finely chopped)
  • Drizzle or British Cold Pressed Rapeseed Oil
  • 2 small cooked British whole beetroots (vacuum packed are fine)
  • 2 chestnut mushrooms (finely chopped)
  • Handful of wild garlic leaves and flower stems (washed well)
  • 30g strong British hard cheese (grated)
  • Sprinkling of parsley


  • Drizzle a little British rapeseed oil into an omelette pan and gently heat. Add the chopped shallot and mushrooms and gently fry until softened but not browned. Meanwhile chop the 2 small beetroots into small chunks and add to the pan to gently warm through.
  • In a small bowl, beat the 4 free range eggs with a splash of water and season well before pouring into the omelette pan. Using a fork gently stir the eggy mixture to add air and lightness to the omelette.
  • Next tear the wild garlic leaves and scatter over the top of the omelette – you can chop the stems into short lengths and add the flowers too!
  • Finally sprinkle with the grated British hard cheese and parsley.
  • Enjoy the omelette on its own or with a dressed green salad.
  • Note: If you can’t find any wild garlic use nettles – they’re packed with iron and free! Using gloves, pick the tender young leaves and stems, wash them well then blanch in boiling water for a minute (this will get rid of the sting!) and add garlic chives and their flowers to replace the wild garlic ones)