Nettle Omelette with Basil Pesto

Ingredients

• 10 g basil (2 handfuls)
• 2 Garlic cloves
• 60 g pine nuts (4 tbsp)
• 6 tbsp Olive oil
• 10 eggs
• 60 g crème fraîche (3 tbsp)
• Salt
• Pepper
• 20 g fresh nettle tips (2 handfuls)

Instructions

1. 1.

   Wash and dry the basil for the pesto. Peel the garlic. Process the basil with the garlic, pine nuts and 5 tbsp olive oil in a mortar into a creamy paste.

2. 2.

   Whisk the eggs with crème fraîche and season with salt and pepper. Wash and dry the nettle tips.

3. 3.

   Heat the remaining oil in a large pan. Add the nettles. Pour over the egg mixture and spread 3–4 tbsp of pesto on top. Cook covered over low heat for 5–8 minutes until set. Flip and cook another 3 minutes. Divide the omelette into four pieces and serve with the remaining pesto.