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-ophttps://empirecheese.ca/'s 2 year old cheddar

• Salt

Method:

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