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Nettle and Sorrel Omelette
Nettle and Sorrel Omelette is a traditional Irish recipe for classic plain egg omelette filled with fried onion, garlic, nettle leaves and sorrel leaves. The full recipe is presented here and I hope you enjoy this classic French version of: Nettle and Sorrel Omelette.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
1
Rating: 
Tags : Wild FoodVegetarian RecipesIrish Recipes
Here is a classic Irish wild food recipe that makes an excellent breakfast or light lunch for St Patrick's Day.
Ingredients:
4 eggs
About 1 dessert spoon butter
½ large onion, finely chopped
1 clove garlic, finely chopped
Small knob of fresh horseradish, finely grated
A large handful of young nettle leaves, chopped
A small handful of sorrel, chopped
Method:
Place a small pan over medium heat. When hot add half the butter, swirling the pan to coat. Reduce the heat slightly, add the onion and garlic, sweating gently until soft. Now add the horseradish, nettles and sorrel. Stir until just wilted and take off the heat.
Crack the eggs in a bowl, season lightly and whisk gently with a fork. Place an omelette pan over medium heat. Add the remaining butter, swirling to coat the base of the pan. As soon as the butter begins to foam (and before it begins to colour) add the eggs.
Using a fork, draw the egg continuously from the outside into the centre, tilting and shaking the pan as you do so, so that more liquid egg takes its place.
Once the omelette starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelette (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelette should be nice and soft in the middle.
Eat immediately.
