Nettle and Sorrel Soufflé Omelet with Feta

4 cups water

Fine sea salt and freshly ground black pepper, to taste

1 bunch nettles, leaves picked and washed

6 eggs, preferably free-range or organic

3/4 cups light cream

1 small bunch sorrel, sliced thinly

7 ounces feta cheese, preferably a softer style goat feta

 

Preheat the oven to 400 degrees. In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly. In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish. Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.