Nettle and Chives Omelette - Testing

https://yummysupper.blogspot.com/2015/05/nettle-omelet-with-spring-onion.html

1 - I did a three egg omelette and the flavors where good.

2 - It was good but too much nettle. It's amazing how much you get in just 90grams. I think half as much would be better.

6 cups (45 gr?) loosely packed, trimmed and washed fresh nettle leaves 

¼ cup chopped spring onion, scallion or chives

2 Tbsps. olive oil 

6 eggs

¼ tsp salt

Pinch black pepper

1 Tbsp butter

1 oz grated Parmesan 

optional for garnish: chopped onion greens and/or onion blossoms

1. Heat the olive oil in an oven-proof sauté pan over medium heat. Add the nettle leaves using tongs to toss and coat them in the warming oil. 
2. Add a little salt. 
3. Add a few splashes of water, cover the pan, reduce heat to low and continue to cook nettles for a few minutes until the leaves are wilted and tender.
4. Once cooked coarsely chop the nettles. 
5. Melt the butter in the pan.
6. Whisk eggs with salt and pepper until frothy.
7. Pour eggs into the hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let any uncooked egg get underneath.
8. With the oven rack at the middle position, start the grill (or use a salamander if you're so lucky to have one).
9. Sprinkle first the nettle, then the chopped green onion/chives, followed by the parmesan. 
10. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
11. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).