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About a week ago, on a lovely evening when we were working in the garden, an elderly gentleman stopped to chat. He complimented us on the neatness of our vegetable beds and then pointed north and said: \u2018And whose garden is that mess over there?\u2019
\nWell, that would be us as well. We just haven\u2019t gotten around to doing much there except planting the trees. It\u2019s mostly weeds with the occasional rhubarb or lovage plant left behind by the previous tenants poking through.<\/p>\n
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But that does not mean it\u2019s not productive in its own way: there\u2019s a particularly lush patch of nettles on a former composting site under the hazel tree. And since there are not many vegetables to harvest from our neat beds yet, I am thankful for this abundance. Plus I really do like the irony taste of nettles and appreciate their superior nutritional value.<\/p>\n
Nettle omelette<\/strong> Omelette per person: Roughly chop the nettles ( unless the tops are very small). Heat the oil in a large pan. Add the onion and let cook till it becomes translucent. Add the nettle tops, stir and cover with a lid. Cook until the nettles are wilted, season with salt and pepper and set aside. About a week ago, on a lovely evening when we were working in the garden, an elderly gentleman stopped to chat. He complimented us on the neatness of our vegetable beds and then pointed north and said: \u2018And whose garden…<\/p>\n![\"nettle](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2016\/05\/sized_IMG_8154.jpg?resize=800%2C533&ssl=1\")
\nIn the past I have used nettles to make soup<\/a>, risotto<\/a>, spanakopita<\/a> and a quiche with sesame crust<\/a>, but this recipe is the easiest and fastest of them all.<\/p>\n![\"making](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2016\/05\/sized_IMG_8130.jpg?resize=800%2C533&ssl=1\")
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\nAn omelette is about the speediest dinner you can make and if you add a sprinkling of parmesan and lots of wilted nettles you\u2019ve got a complete, balanced and delicious meal. Just the thing to cook after a day spent gardening!<\/p>\n
\nWe usually have 3 eggs per person but you may not be as greedy, in which case 2 might be enough. As for the nettles: I do not measure nor weigh them, so the best I can do as far as measurements are concerned is \u2018a colander full of nettles\u2019 \u2013 if you pick less, you\u2019ll have less filling which might be a good idea if this is you first time eating nettles and you are getting used to their taste. Otherwise, exact quantities are not crucial.
\nFilling (enough for about 4 omelettes):
\nNettle tops, a large colander filled to the brim
\n1 tbsp olive oil
\n1 onion, halved and cut in rings
\nSalt and pepper<\/p>\n
\nOlive oil or butter for frying
\n2 -3 eggs
\nSalt and pepper
\nfinely grated parmesan cheese<\/p>\n
\nTo make the omelette:
\nIn a medium bowl, lightly beat the eggs with a fork. Season the eggs with salt and pepper. Heat the oil or butter in a frying pan \u2013 it should be quite hot but the butter should not brown yet. Pour in the eggs and as the omelette begins to cook, use a spatula to draw the eggs from the side to the middle and allow the uncooked eggs to run beneath. Repeat this about 3 \u2013 4 times. Sprinkle the parmesan on top and let the omelette cook till just set but still soft. Put a generous helping of the nettles on one half of the omelette and fold it over. Let the omelette slide on a plate.<\/p>\n","protected":false},"excerpt":{"rendered":"