Wild green Omelette
A vibrant, seasonal omelette made with foraged nettles, homegrown kale, and garlic scapes. Served with a peppery radish salsa for a nourishing spring meal. This will set you up for a busy day!
Ingredients
For the omelette:
- 4 medium Eggs
- 40 ml Milk or Plant milk
- 50 g young nettles tops blanched, drained, chopped
- 50 g Kale de-stemmed and finely chopped
- 30 g Garlic scapes chopped
- 10 ml Olive oil or butter for frying
- Pinch Salt
- Cracked black pepper to taste
Optional Radish Salsa
- 4 Radishes finely chopped
- 1 Springonion finely chopped
- 1 tsp Lemon juice
- 1 tsp Olive oil
- 1 pinch Sea salt
- 1 handful fresh herbs Parsley, Chives, Mint to taste
Instructions
- Blanch the nettles in boiling water for 30 seconds. Drain and rinse under cold water. Pat dry and chop.
- Whisk the eggs with milk, salt, and pepper in a bowl.
- In a frying pan, sauté garlic scapes and kale in olive oil for 1–2 minutes over medium heat.
- Add the chopped nettles, then pour in the egg mixture.
- Cook gently until the edges set. Flip or finish under the grill to cook the top.
- Mix all salsa ingredients in a small bowl and serve on top or on the side.
- Garnish with extra herbs or edible flowers if desired.
Notes
- You can swap nettles for spinach if foraging isn't an option.
- This recipe is easy to scale — just increase the egg-to-greens ratio.
- Delicious served with sourdough toast, a side salad, or a scoop of homemade radish salsa.
- Great for brunch, light lunch, or a post-garden dinner.
- Don’t forget to wear gloves when handling raw nettles!