Spring is here and nature is getting alive. Is the right time for all the green ingredients you need for a green omelet. For mine I use wild garlic and stinging nettles which I find in our garden. You can venture in the forest to find them if you don’t have them in the garden or at the market.
I like my recipes to be as simple as possible. You can have this omelet in the morning, a side dish for some meat or as an appetizer.
Wild garlic and nettles are rich in nourishment. Fresh nettles will sting so wear some gloves. You can use nettles instead of spinach. They also are great with rice and eggs. You can make an amazing omelet with just a few ingredients.
Here is my oven omelet which my son loves it in the morning.
- 2 handful of wild garlic
- 2 handful of stinging nettles
- 4 eggs
- ½ teaspoon ground ginger
- 100ml sour cream (heavy cream)
Preheat the oven at 200 Celsius degree.
Cook nettle and garlic in boiling water for 5-10 minutes. Drain well and save the broth. Puree nettle in blender or food processor.
Beat the eggs and then add the sour cream and the puree. Add the salt, pepper and ginger.
Baked it for 20-30 minutes or until golden on top.
Because I add sour cream I didn’t use oil anymore. You can serve it cold or hot, with meat or without. I used a loaf trail because it wasn’t very big.
You can add more green onion, spinach, red pepper, cheese and even meat to this omelet. You will love it.