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    » Home » Recipes » Healthy Egg Recipes » Stinging Nettle and Sharp Cheddar Omelet

    Stinging Nettle and Sharp Cheddar Omelet

    Posted: Jun 17, 2013 · Updated: Nov 22, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    After spending the morning gathering nettles, and with little else at my disposal but the products of the dairy - butter, eggs, cream, cheese and milk - I prepared this recipe for a simple omelet packed with stinging nettles and sprinkled with fresh chives.  We served it with fresh berries and cream.  Stinging nettle, like other leafy greens, pairs well with full-fat dairy as the fats in the dairy products (rich in fat-soluble vitamins and minerals themselves) help your body to better absorb the antioxidants contained within the nettle leaf.

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    Stinging Nettle and Cheddar Omelet

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    Stinging Nettle Omelet with Sharp Cheddar Cheese

    Filled with stinging nettle, chives and cheese, this 6-egg omelet makes a an excellent breakfast served with fresh fruit and cream, or a simple lunch when paired with a salad and crusty slice of sourdough bread If you cannot find stinging nettles, substitute spinach.
    Prep Time20 mins
    Cook Time5 mins
    Total Time25 mins
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    Ingredients

    • 8 ounces stinging nettle leaves
    • 6 eggs
    • ½ teaspoon finely ground real salt
    • ¼ cup heavy cream
    • 2 tablespoons ghee
    • 2 tablespoons finely snipped fresh chives
    • 2 ounces sharp cheddar cheese sliced thin

    Instructions

    • Drop the nettle leaves into a medium sized stockpot, sprinkle with salt and pour in 1 to 2 tablespoons water. Set the pot over medium-low heat on your stove, and cover it with a tight-fitting lid. Allow the nettles to wilt until they release their juice, soften and grow limp - about 20 minutes. Remove the nettle leaves with a slotted spoon and transfer them to a fine-mesh sieve , press them firmly with the back of a wooden spoon so their juice runs out, then set them aside while you prepare the omelet.
    • Beat the eggs with heavy cream until loosely combined, and not frothy.
    • Warm the clarified butter in a large and well-seasoned cast-iron skillet ) over medium-high heat. When it melts, pour in the eggs, swirl the pan to promote an even layer of egg and let them cook in the hot butter until the edges begin to ruffle ever so slightly - about 5 to 10 seconds. Reduce the heat to low, and cover the skillet with a lid for 20 to 30 seconds or until the eggs set. Lift off the cover, and fill one side of the omelet with the wilted nettles, sprinkle with chives and top with slices of cheddar cheese. Fold the unfilled half of the omelet over the filling, return the lid and let it sit a further 20 to 30 seconds, then serve.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Reader Interactions

    Comments

    1. Lenae says

      April 20, 2017 at 3:07 pm

      Just picked a big bunch of Nettles yesterday and shared with my neighbor she was thrilled! I love these amazing greens!

      Reply
    2. Jane on Whidbey says

      April 03, 2017 at 9:44 am

      When cooking eggs in cast iron, especially if using an electric stove, I find it easier on the eggs if you turn off the burner before adding the eggs to the pan. The residual heat is more than sufficient to cook the eggs through. This goes for grilled cheese sandwiches, too.

      Reply
    3. Ashley says

      June 01, 2014 at 5:28 pm

      Wow! All this time I thought the entire field of nettles growing at my house were just pesky unwanted plants! I guess I need to try some of these recipes!

      Reply
    4. Elaine says

      April 16, 2014 at 1:54 am

      Hi Jenny,

      The stinging nettles in my garden have grown so much after recent rains; your omelette sounds wonderful. I usually make risotto or soup; good to have something different to cook with them.

      Reply
    5. Marlene says

      November 13, 2013 at 12:11 am

      I love stinging nettle. I've only first tried it fresh this year since I could find it a local small farm that sells tons of fresh in season produce. I think more people in the States would eat it if they understood how tasty it is! It's sort of like a light melon flavor crossed with cucumber that is so ultra refreshing. I buy it dried as well from our organic bulk food section at the grocery store since it adds so much iron to meals. I add it where I don't have meat as it pairs wonderfully with any veggie. And honestly, the dried kind almost no one can taste any difference. So it's great to add nutrition for any picky eater!

      Reply
    6. Barefoot Bodhi says

      September 23, 2013 at 6:39 pm

      My favorite nettle use (because I've never had it fresh) is to make a strong infusion of the dried leaves, steeped overnight to cooling, and then warm it back up, just until steam wafts from the surface, and pour it over a blob of raw white miso. The sweetness and saltiness of the miso go particularly well with the thick umami-ness of the nettle infusion. I suppose a knob of softened grass-fed butter would be a great addition to help absorb all the delicious nutrients.

      Reply
    7. sisilia says

      September 12, 2013 at 12:03 pm

      wow! I love nettle and I will be trying this !check the awesome recipes at whimsytummy.blogspot.in I just loved them and I think you will too!

      Reply
    8. Brian says

      September 10, 2013 at 4:45 pm

      I love eating nettles! They are superior to spinach, IMHO. They've got an almost cinnamon finish that I love. I also use them to cure mosquito bites! I have a mild reaction to nettles. They stings and burn a little for less than ten mins. I apply the nettle leaf to the mosquito bite and it stops itching completely. The only odd side effect is when the mosquito bite would itch later in the the day I get a tingly warm feeling where I applied the nettle to it. It never itches again!
      Brian

      Reply
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