With wild mushrooms
Nettle omelette with wild mushrooms and nasturtium
A quick, healthy and very tasty recipe.
- 1 good handful stinging nettles
- some wild mushrooms
(I have used Russula cyanoxantha and Imleria badia here).
- 3-4 flowers nasturtium
- 3 Eggs
- 1 Onion
- 1/2 cup of cream
- 1/2 cup sour cream
- Herbs as desired
- some salt
Wash the nettles, dab dry, chop very finely with a chopping knife and cook in a pan like spinach.
Remove the nettle spinach and add the mushrooms to the pan with the onions and fry well.
In the meantime, whisk the eggs with the cream, sour cream, spices and chopped nasturtium.
Then stir the nettle spinach with the mushrooms and onions into the egg mixture.
Pour the oil into a frying pan (I prefer to use my hand-forged iron pan, but a coated pan will also do) and pour in the mixture.
When everything has set a little, fold it over once and continue frying from the other side.
Bon appetit 🙂