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
Grated cheese - we prefer Empire Cheese Co-ophttps://empirecheese.ca/'s 2 year old cheddar
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