• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

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

    Stinging Nettle and Sharp Cheddar Omelet

    Posted: Jun 17, 2013 · Updated: Apr 19, 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.

    Jump to Recipe

    Stinging Nettle and Cheddar Omelet

    Rate this Recipe

    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
    Print Save Recipe Saved!

    Ingredients

    • 8 ounces stinging nettle leaves
    • ½ teaspoon finely ground real salt
    • 6 eggs
    • 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.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
    « Exploring Traditional Foods of Western Europe: Our Trip through Farms, Cities and Coasts
    Oven-fried Chicken Drumsticks »

    Primary Sidebar

    Young woman in glasses smilint, Black and White Headshot

    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

    More about me →

    Trending Recipes

    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce
    • Sour Pickles

    Recent Posts

    • Dandelion Salad
    • Rhubarb Shrub
    • Cucumber Dill Salad
    • Einkorn Apple Cake
    • Celery Salad with Apples
    • Wild Mushroom Pâté

    In Season Now

    • Strawberry Wine
    • Strawberry Smash
    • Dilled Potato Leek Soup
    • Carrot Leek Soup

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Spring Vegetable Recipes
    • Spring Fruit Recipes

    Connect

    • About
    • Subscribe
    • Workshops
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2021 Nourished Media LLC. All rights reserved.