NETTLE OMELET WITH SPRING ONION

I know.... it's weird that we cultivate weeds in our backyard, especially when you consider how unfriendly nettles appear to be. One touch and you know why they're called "stinging" nettles. But this luscious weed is worth the hassle. Not only are stinging nettles absolutely delicious, they're super good for you...packed with fiber, protein, vitamins A, C, D, and K. Nettles are a miraculous anti-inflammatory, treatment of seasonal allergies, and a known blood purifier. We brew nettles as a simple tea, saute them as we could spinach or other tender greens, and puree them into pesto. Once nettles are cooked, the infamous sting disappears.

Nettles seem to be cropping up at more and more farmers' markets these days. I've even seen them at Monterey Market. Or if you're of the adventurous foraging ilk, you might find nettles growing wild nearby. Please, harvest the nettles with care. Using gloves is always a safe bet, though I find a good set of tongs and scissors to work for me as long as I'm careful not to casually brush my arm against the bush while harvesting.

Nettles and eggs make delicious companions. The tender greens are so

good sauteed with a little spring onion and Parmesan and tucked into a

tender omelet. Of course you can eat this dish for breakfast, but

remember omelets make a nice lunch or easy supper.

If you're curious about nettles, read more here and here.

and coat them in the warm oil. Add a sprinkling of sea salt to the greens.

Cover the pan, turn then flame to low and continue to cook nettles for a

few minutes until the leaves are wilted and tender.

Place

cooked nettles on a cutting board, and coarsely chop. Set chopped

nettles next to your stove so that you can easily add them to your

omelet in just a few minutes. Place your grated Parm next to the stove top as well.

Set

a small, well-seasoned cast iron (or non-stick) pan over medium heat so that it can thoroughly preheat before you cook your omelet. In the

meantime, whisk eggs vigorously in a mixing bowl with a

pinch of salt, a few grinds of black pepper, and a tiny splash of tap water.

If you're new to cooking omelets and would like some visual help, you might want to check out this post from my archives.

Place

1/2 tablespoon butter in the hot pan. Swirl it around to coat all

sides. (If the pan is too hot and the butter browns, use a paper towel

to wipe out the pan, adjust the flame and start with a

fresh pat of butter.) Once the melted butter has coated the sides of the

pan, immediately add the whisked eggs. Grab the handle of

the pan and tilt it so the eggs evenly coat the bottom, and slightly up

the sides of the pan. Once the eggs start to form large bubbles, use a

spatula to pull the eggs from the edge towards the middle of the pan,

letting the runny eggs fill the void. Repeat this action in 3-4 places

until there's no longer any excess runny egg.

Once

your eggs have a nice rumpled surface, sprinkle the grated Parm onto the omelet.

Next add the chopped, cooked nettles. (If the omelet still looks a

little underdone to your taste, turn the flame to low and cover the pan

for just a minute or so. I personally like my omelets with a slightly gooey

middle.) Slide the omelet from the pan onto a plate, letting it fold onto

itself.

Serve omelet right away and garnish with onion greens (and blossoms, if you've got them.) Enjoy!