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 Omelet with Sharp Cheddar Cheese
- 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.