I got this idea from Bee Keeping Buddy, who I seem to remember served up a yummy wild garlic frittata. This is just an omelette version.
The wild garlic comes out around April, at about the time our hens start laying more eggs. It increasingly seems to compete with the blubells for space in our woodlands. Its leaves are similar to those of lily of the valley, which are poisonous, but the flowers and smell are distinct.
I simply fry a handful of garlic leaves in some butter, and then make an omelette in the usual way. Easy, quick and tastes good.