Wild hop, onion and mint omelette

Wild hop, onion and mint omelette. In spring I love to collect wild herbs such as nettles and wild hops to use them in the kitchen. Hops lend themselves well to a various number of recipes and, in particular, my classics are omelette and risotto.

So here’s an idea for how to make a fresh spring omelette with wild hops, onion and mint. It is really excellent eaten warm, with a little balsamic vinegar glaze and accompanied by a mixed salad. Of course, you can also use it in other ways, for example to fill sandwiches. Or, why not, you can also roll it up and stuff it with some fillings, such as Philadelphia and cooked ham, robiola and raw ham and so on.

Wild hop, onion and mint omelette

Ingredients: (3-4 people)

  • 200g wild boiled hops
  • 1/2 onion
  • 1 sprig of mint
  • 4 eggs
  • 20g grated Parmesan
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tablespoons of oil
  • Glaze of balsamic vinegar

Directions:

  1. Start frying the coarsely chopped onion in a pan with the two tablespoons of oil and brown for a couple of minutes.
  2. Then add the boiled hops, cut into small pieces and brown for a minute as well.
  3. Meanwhile, beat the eggs, grated Parmesan, salt, pepper and chopped mint in a bowl.
  4. Then arrange the hops and onion evenly inside the pan, pour the eggs and, with the help of a ladle or tilting the pan, arrange the egg over the entire surface.
  5. Cook for 4-5 minutes over medium heat, covering with a lid, so that the egg congeals even on the surface. Then turn the omelette with the help of a sufficiently large flat plate. Cook for a couple of minutes on the other side.
  6. Serve warm, with a drizzle of balsamic vinegar glaze and accompanied by a fresh mixed salad.