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.
- 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.