Stinging Nettle and Scorched Cherry Tomato Omelette

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Stinging Nettle and Scorched Cherry Tomato Omelette


1 Clove garlic
1 bunch stinging nettle
½ punnet cherry tomato
Olive oil, butter or any cooking fat you like
5 eggs
60g cheese
Sea salt


Nettles are a fun, healthy and tasty ‘weed'. All you need to enjoy them, are latex or washing up gloves. DO NOT handle the nettles without gloves.

Put a pot of salted water on for the nettles. Wash the nettles and pick the leaves off in bunches, keeping a bit of stem on. Blanch the greens in the boiling salted water for 1 minute and drain. Heat your non stick pan on high, add the fat and then the minced garlic (I like to use the microplane for this). Add the cherry tomatoes next-cut in half, skin side down, then add the nettle. Season with salt and pepper, then add the lightly beaten eggs. Cook the egg scraping the bottom of the pan with a heatproof spatula until the egg is about ¾ cooked. Add the cheese on top, turn off the heat, shake the pan a little and put a lid on for 1 minute. To place on a plate, heat on high for about a minute, and it should slide right out.

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