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<\/p>\nNettle and Sorrel Souffl\u00c3\u00a9 Omelet with Feta<\/p>\n
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4 cups water<\/p>\n
Fine sea salt and freshly ground black pepper, to taste<\/p>\n
1 bunch nettles, leaves picked and washed<\/p>\n
6 eggs, preferably free-range or organic<\/p>\n
3\/4 cups light cream<\/p>\n
1 small bunch sorrel, sliced thinly<\/p>\n
7 ounces feta cheese, preferably a softer style goat feta<\/p>\n
<\/p>\n
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 \u00c2\u00bc-by-1 \u00c2\u00bc-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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Nettle and Sorrel Souffl\u00c3\u00a9 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….<\/p>\n