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  • Mike

Early Spring Omelette

Permaculture is based on perennial food crops. Things that you plant once, and harvest forever. In some cases - like stinging nettles - you don't even plant it. Spring perennials are some of the most nutrient-dense foods on earth - exactly what you need after a long winter of storage crops. Nothing crazy here - just a simple omelette from things that are abundant in early spring.

Oh, and wear gloves when handling the uncooked nettles. They come by their name honestly.

Ingredients (Serves 2):

  • Large bowl full of stinging nettle, washed thoroughly

  • 1 Egyptian walking onion (or other spring onion), chopped

  • 4 eggs

  • Grated cheese - we prefer Empire Cheese Co-op's 2 year old cheddar

  • Salt


I assume you already know how to cook an omelette, all gentle like. If not, avail yourself of this video first. You're welcome.

  • Boil the stinging nettle in a pot of salted, boiling water for 5 minutes, then strain and press out the excess moisture with a spoon

  • Meanwhile, heat up a frying pan, and fry the white parts of the onion

  • Scramble the eggs in a bowl, mix in the green parts of the onion, and salt to taste

  • Chop the cooked nettle

  • Turn your frying pan down to low, and add the egg

  • Stir gently to get a good fluffy curd in the egg

  • Once things are stiffening up nicely, fill the omelette with the chopped nettle, and grated cheese

  • Fold the ol' girl in half, and cook gently on both sides until the cheese is melted and the inside is nice and goopy


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