Nettle omelette with Ricotta cheese

Category
Eggs

Time
30 minutes

Difficulty
Easy

Cost
Cheap

Ingredients

Serves two:
25-30 young nettle crowns
200g ricotta cheese
2 eggs
1 pinch of grated nutmeg

Wash the nettles, removing the stalks and old leaves. Put in boiling salted water for a couple of minutes. Drain them well and cut coarsely.
Beet the eggs with ricotta cheese, until smooth. Add nettles and grated nutmeg.
Cook low heat in a frying pan, covered. Turn the omelette after 10 minutes and cook the second side.
Serve hot.