- cup of fresh young nettle tops, washed and chopped
- 2 scallions, chopped
- 4 organic eggs, lightly beaten
- dessertspoonful natural yoghurt
- knob of butter
- salt and pepper
- 100 g mature cheddar, grated
Heat the grill ready to finish omelette.
Melt the butter on pan and wilt the nettle tops, add scallions and heat through.
Combine the eggs, yougurt and in a bowl and season to taste.
Add egg mix to pan and cook, turning once till just set.
Sprinkle on grated cheese and place under grill till cheese bubbles.