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.
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.
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