Sorry Monday, but Sunday has got you beat. Sunday afternoons are always reserved for brunch – where fresh juice cocktails meet utterly delicious and savory breakfast foods, accompanied by conversation and ridiculousness with best friends and family. We’re already making our brunch plans for next weekend, and Erin Scott’s Nettle Omelette recipe is top of our list. The combination of eggs with nettles satisfies the most ravenous appetite, while also offering refuge from even the naughtiest previous night’s behaviors. And this omelette manages to satisfy cravings without the usual health-damaging ingredients. That’s the kind of magic that draws us to Erin’s recipes, as she shares them on her blog, Yummy Supper, as well as in her soon to be released book of the same name! Erin creates recipes that are both nutrient-dense and free of common allergens (all are gluten-free) without compromising the taste that we are looking for when sitting down to a really good meal. Here is Erin with a few insights into her latest brunch creation and where she’s sourcing all those nettles…

Yep. We’re cultivating weeds in our backyard. This may strike you as odd, especially when one considers how unfriendly this particular weed appears to be. One touch and you’ll know why they’re called “stinging” nettles. But, I tell you, this luscious weed is worth the hassle.

Not only are stinging nettles absolutely delicious, they’re super good for you… packed with fiber, protein, vitamins A, C, D, and K. Nettles are a miraculous anti-inflammatory, a treatment for seasonal allergies, and a known blood purifier. We brew nettles as a simple tea, saute them as we would spinach or other tender greens, and puree them into pesto. Once nettles are cooked, the infamous sting disappears, and you’re left with a nourishing, tasty veg.

Nettles seem to be cropping up at more and more farmers’ markets these days, or if you’re one of the adventurous foraging ilk, you might find nettles growing wild nearby. Please, harvest the nettles with care. Using gloves is always a safe bet, though I find a good set of tongs and scissors work for me. Just be careful not to casually brush your arm against the bush while harvesting. If you’re curious about nettles, you can read more about them here and here.

Nettles and eggs make delicious companions. The tender greens are so good sauteed with a little spring onion and Parmesan, and tucked into a tender omelette. Of course you can eat this dish for breakfast, but remember omelets make for a wonderful lunch or easy supper too.

Nettle Omelette with Spring Onion
Makes 1 omelette


3 packed cups trimmed and washed nettle leaves (see notes above about the necessary precautions for handling fresh nettles)
2 Tbsp chopped spring onion or scallion
2 Tbsp olive oil sea salt
2 Tbsp grated organic Parmesan 
2-3 free-range eggs
splash of water
freshly ground black pepper
unsalted butter, organic
optional for garnish: chopped onion greens and/or flowers


Heat olive oil in a medium sauté pan over medium heat. Add nettle leaves. Use tongs to toss nettles and coat them in the warm oil. Add a sprinkling of sea salt to the greens. Cover the pan, turn the flame to low and continue to cook nettles for a few minutes until the leaves are wilted and tender.

Place cooked nettles on a cutting board and coarsely chop. Set chopped nettles next to your stove so that you can easily add them to your omelet in just a few minutes. Place your grated Parm next to the stove top as well.

Set a small cast-iron (or non-stick) pan over medium heat so that it can thoroughly preheat before you cook your omelet. In the meantime, whisk eggs vigorously in a mixing bowl with a pinch of salt, a few grinds of black pepper, and a tiny splash of tap water.

If you’re new to cooking omelets and would like some visual help, you might want to check out this post from my archives.

Place 1/2 tablespoon butter in the hot pan. Swirl it around to coat all sides. (If the pan is too hot and the butter browns, use a paper towel to wipe out the pan, adjust the flame and start with a fresh pat of butter.) Once the melted butter has coated the sides of the pan, immediately add the whisked eggs. Grab the handle of the pan and tilt it so the eggs evenly coat the bottom, and slightly up the sides, of the pan. Once the eggs start to form large bubbles, use a spatula to pull the eggs from the edge towards the middle of the pan, letting the runny eggs fill the void. Repeat this action in 3-4 places until there’s no longer excess runny egg to fill a void.

Once your eggs have a nice rumpled surface, sprinkle the grated Parmesan onto the omelet. Next add the chopped, cooked nettles. (If the omelet still looks a little underdone to your taste, turn the flame to low and cover the pan for just a minute or so. I personally like my omelettes with a slightly gooey middle.) Slide the omelette from the pan onto a plate, letting it fold onto itself.

Serve omelette right away and garnish with onion greens (and flowers if you’ve got them). Enjoy!

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