Nettle omelette

Spring

My dad always said that the secret to a good omelette is to pour most of the hot, melted butter from the pan into the whisked eggs before you start cooking them. So this is what I do, and it does indeed make a better omelette. Although you could fill this omelette with grated Cheddar cheese or some fried mushrooms, I like this version, with stinging nettles. The nettles are lovely and tender, bright and full of flavour at this time of the year. Take only the top four or six leaves from each plant. You’ll need some gloves for picking and washing them, but their sting disappears as soon as you drop them into the hot water.

Makes 1

Ingredients

1 bowl of nettle tops
2 large eggs
20g (¾oz) butter
salt and freshly ground black pepper

Method

Bring a small pan of salted water to the boil. Add the nettle tops, stirring them into the water with a spoon or fork. Simmer the nettles for 1–2 minutes or until they are tender.

Drain the nettles through a colander, using the back of a spoon to squeeze out any excess liquid. However, don’t over-squeeze or the nettles will be too dry. Set aside and keep warm.

Crack the eggs into a medium bowl and whisk together.

Set a small–medium non-stick frying pan over a medium–high heat. Add two-thirds of the butter to the pan and when it’s bubbling away pour it into the bowl of whisked eggs. Stir to combine.

Return the pan to the heat and when it’s really hot, pour in the buttery eggs. Move them around the pan, tipping and tilting and agitating the eggs with the end of a wooden spoon. After 30–40 seconds allow the eggs to settle and cook for a further 30 seconds, until just set. Season the top of the omelette with salt and pepper, then arrange the nettles over one half of the omelette’s surface, then dot with the remaining butter. Ease a spatula under the uncovered side of the omelette and fold it gently over. Slide the omelette out onto a warm plate and eat straight away.

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