How to make
Beat the eggs lightly with a fork. Add the beaten yogurt and water, salt, black pepper and the washed and very finely chopped nettles and sorrel to the eggs.
If you like garlic, you can also add a small pressed clove of garlic.
The omelet is baked in a lightly greased pan, by spreading it carefully with a spatula.
When browned on the bottom side, it is quickly flipped to cook the other side.
If desired, immediately after cooking sprinkle it with white cheese or yellow cheese and fold it over. Personally, I prefer it without.
The spring omelet with nettles and sorrel is ready.
