Nettle And Sorrel Soufflé Omelette With Feta

Name: Nettle And Sorrel Soufflé Omelette With Feta
Ingredients: 4 cup water; fine sea salt and freshly ground black pepper, to taste; 1 bunch nettles, leaves picked and washed; 6 eggs, preferably free-range or organic; 3/4 cup light cream; 1 small bunch sorrel, sliced thinly; 7 ounce feta cheese, preferably a softer style goat feta

Matt Wilkinson|April 8, 2013 9:34 am EST

2.8 (4 ratings)

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There is nothing quite like waking up to an omelette for breakfast, whether it be a normal rolled omelette or this one. It was on the Pope Joan menu for some time and is a must-try dish. Click here to see 80 Recipes, 24 Vegetables, and 1 Cookbook.

Servings

2

Ingredients

4 cup water
fine sea salt and freshly ground black pepper, to taste
1 bunch nettles, leaves picked and washed
6 eggs, preferably free-range or organic
3/4 cup light cream
1 small bunch sorrel, sliced thinly
7 ounce feta cheese, preferably a softer style goat feta

Directions

Preheat the oven to 400 degrees.
In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly.
In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish.
Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.