Weed omelette

Today I led a weed walk for the Canberra Environment Centre.  It was a great morning down by the Jerrabomberra Wetlands. We picked loads of wild greens. We found wood sorrel, sheep sorrel, dock, wild fennel, dandelion, salsify, plantain and blackberries. It was a lovely group of people and reminded me how much I love being a part of learning, and showing people the power that we have to change the world for the better. Picking edible weeds to add to your dinner is a fabulously sustainable way to increase the nutritional content of your diet. But one of the things I really like about it is the power of the thing. There is something really powerful about gathering the food that nourishes you, straight from the earth. Academically, we talk about food security, but that my friends, is food sovereignty. I like it a lot.

Anyway, I was telling the group about all the delicious things I make with foraged foods and realised it was about time I posted a few recipes. This is the recipe for a weed omelette that I made a few weekends ago, while I was in Woodend, in Victoria’s Macedon Ranges, for a friends’ wedding. All the weeds are readily available in South Eastern Australia (and elsewhere). There are loads of different ways to make omelette. My mother used to make hers fluffy by separating the whites from the yolks and beating them to soft peaks before folding through the yolks. This omelette is flat like a crepe, all the better for rolling around a delicious weedy filling. But you can make it your way if you like.

Weed omelette

Weed omelette

Serves 1

butter or oil
1 small onion
5-6 large dock leaves
½ cup common plantain leaves
grams fresh goat cheese*
2 free range eggs
1 handful wood sorrel
sheep sorrel

*marinaded goat feta like Meredith Dairy

Finely dice your onion. Melt a generous amount of butter in a small pan. Cook the onion over a low heat till it is sweet and fragrant. Transfer the cooked onion to a small mixing bowl.

Meanwhile, cut the plantain across the ribs and place in a pot of boiling water. Boil for 15 minutes and test for bitterness. If it is still too bitter for your palette, continue boiling until it meets your taste. Drain and add to the bowl with the onion. Repeat this process for the dock, which will require less cooking. Add the goat cheese to this bowl and mix to combine.

Beat the eggs. Melt the remaining butter in a hot frying pan. Add the egg and tip the pan to spread it out. You want it to cook quickly so it colours on the bottom and is only just set on top. Remove the omelette from the pan. Spread the filling across the middle, and add the wood sorrel and sheep sorrel.

Serve immediately.

This entry was posted in Brunch, Lunch, Spring and tagged , , , . Bookmark the permalink.

2 Responses to Weed omelette

  1. Some lovely weeds that I hadn’t seen before. It sounds like a lovely morning of discovery.

    • Susan says:

      I am a massive fan of sheep sorrel and wood sorrel. Plantain is incredibly good for you, and it’s fun to have such a readily available source of nutrients!

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