Uses for nettles by Chef Traci
According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.”
Nettle Frittata Recipe
INGREDIENTS:
1 lb (1 large salad bowl full - to give you an idea) cleaned nettle tops and tender leaves.
1-2 Tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
10 large eggs
1-4 cup milk
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
1 teaspoon dried oregano
4-5 oz swiss cheese
METHOD
Preheat oven to 400°F.
1. Cook nettles in 1/4 cup of water in a covered saucepan until just wilted, this takes a couple of minutes. Drain water and set aside.
2. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese, salt, pepper and oregano. Set aside.
3. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
4. Spread out nettles mixture evenly on bottom of skillet. Pour egg mixture over nettles mixture. Use a spatula to lift up the nettles mixture along the sides of the pan to let egg mixture flow underneath.
5. Place slices of swiss cheese over the top of the frittata mixture.
- When the mixture is about half set, put the whole pan in the oven.�
- Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.
- Slice and serve for brunch or paired with a green salad to make a nice nutritious evening meal. (Any leftover frittata makes the best sandwich filler for the next day).
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