Stinging Nettle Omelette

16 Aug

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Photo by Marlena Wyman

Along with an abundance of wildflowers on our property at Bacon Cove, Newfoundland this year has come an abundance of Stinging Nettle. In particular, it has been seeking out the bare legs of The-Man-With-Whom-I-Keep-Company.

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Photo by Marlena Wyman

Stinging Nettle lives up to it’s adjective, but it can also be a healthy and delicious dining delight once the leaves has been picked (wearing rubber gloves!) and steamed for 20 munutes. The Globe & Mail talks about Stinging Nettle’s culinary delights here, including a menu item at the Fogo Island Inn in Newfoundland. There are cautions for some medical conditions, so make sure you check those out first.

A friend suggested an omelette, which he had eaten at The Sooke Harbour House. So I cooked up a bit of a gourmet breakfast-for-supper, including:


  • omelette made with local free-range eggs, sharp cheddar and steamed Stinging Nettles.
  • Jamie Oliver Humanely-Raised Smoked Bacon
  • french toast made with bread from the Georgestown Bakery in St. John’s, Newfoundland, served with local Purity Blueberry Jam.

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Photo by Marlena Wyman

A good bacon-pairing wine is one of my favourites: Organic Cono Sur Pinot Noir.

Embrace the Stinging Nettle (with caution).

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Sketch by Marlena Wyman

Posted by Truly Scrumptious

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3 Responses to “Stinging Nettle Omelette”

  1. swankola August 16, 2015 at 11:36 am #

    That looks yummy. Jamie Oliver raised the bacon?

  2. The Erratic Cook August 20, 2015 at 10:10 am #

    Sounds yummy and I love the sketch too.

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