Recipe: Bok choi and nettle omelette
Burger Parade
January 25, 2011
A couple of months ago I did some autums sowings, and we have enjoyed the results since now: many fresh salads with carrots and radishes, some cress recipes, curley leaf parsley and pennyroyal dishes.
 The bok choi (or tatsoi) sowed in October produced many fresh leaves, that we ate raw. With the last harvest -and adding all the nettle born in my pots- I prepared this simple omelette.
Bok choi and nettle omelette
Ingredients
1 cup bok choi leaves
1 cup nettle leaves (or two bunches of fresh spinach)
2 eggs
50ml milk
2 cultivated mushrooms
salt
 Directions
Wash the nettle leaves using gloves, then toss in a pan with a little oil.
After two minutes add the bok choi leaves and mushrooms, cut into small pieces. Cook for about ten minutes.
Beat eggs with milk and salt, then add the sauteed vegetables and cook the omelette normally, turning it upside down when the bottom is light brown.
 A tip: we put the omelette into two burger buns, with cheese, mayonnaise and Dijon mustard.
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