Fluffy Nettle and Kashkaval Omelette

Carefully chop the nettles finely in a food processor or chopper.

Heat the butter in a frying pan and add the nettles. Add the milk, salt, black pepper and paprika. Cook until the nettles soften and the filling thickens.

Separate the yolks from the whites. Mix the yolks with the flour and grated kashkaval until thick.

Transfer the nettle filling to a bowl and wipe the pan clean with kitchen paper. Whisk the egg whites to stiff peaks.

Combine the whites with the yolk mixture and mix well.

Heat a little oil, about 1/2 tsp, in a non-stick pan. A different type of pan may need more fat. Pour in the omelette mixture.

Cook over medium heat. Turn with a spatula and cook for about 2 more minutes. Transfer to a plate, add the nettle filling and roll up. Serve with your favourite salad.

For a larger quantity, pour the mixture into a well-greased baking dish and bake at 200–210°C without turning. Then fill and roll up.

You can replace nettles with spinach, sorrel, orache or other leafy greens. White brined cheese or cottage cheese can replace the kashkaval.