4 ratings

Nettle and Sorrel Soufflé Omelette with Feta

Nettle and Sorrel Soufflé Omelette with Feta
Jacqui Melville

Nettle and Sorrel Soufflé Omelette with Feta

There is nothing quite like waking up to an omelette for breakfast, whether it be a normal rolled omelette or this one. It was on the Pope Joan menu for some time and is a must-try dish.

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  • 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.