Stuffed nettle omelet

Ingredients for 2 servings:

• 4 eggs
• 3 handfuls of dead nettle leaves, fresh
• some milk
• some salt and pepper
• curry powder
• Paprika powder
• 1 can of tuna
• 2 tbsp remoulade
• 1 onion(s), diced, browned
• 2 tbsp natural yogurt or crème fraîche

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Nettle egg foam sandwich with juicy tuna cream

Purée the washed, picked dead nettle leaves in a tall container with the four eggs and a splash of milk. Add the spices and stir. Pour the egg foam into a relatively large pan so that the omelet is no more than 1 cm thick. Fry with the lid on for four minutes over low to medium heat. Then you can try flipping the omelet whole or cutting the omelet in half and flipping each half separately. For the cream, mash the drained tuna and season with the remoulade, onions, spices, and yogurt to form a spreadable paste. When the omelet is browned on both sides, spread the cream on one half and either fold the omelet over or place the other half of the omelet on top. The dead nettles give the omelet a very green hue and are sure to be a real eye-catcher.