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.
If you're curious about nettles, read more here and here.
INGREDIENTS makes 1 omelet, though you can easily double, triple... the recipe to feed as many as you choose
- 3 packed cups trimmed and washed nettle leaves (see my notes above about the necessary precautions for handling fresh nettles)
- 2 tablespoons chopped spring onion or scallion
- 2 tablespoons olive oil
- sea salt
- 2 tablespoons grated Parmesan
- 2-3 eggs
- splash of water
- freshly ground black pepper
- unsalted butter
- optional for garnish: chopped onion greens and/or onion blossoms
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!