Stinging nettle frittata is the perfect savory dish to use up lots of fresh eggs and stinging nettle leaves!
Preheat oven to 375°F (190°C).
In bowl, beat eggs. Mix in grated cheese. Mix in salt and pepper if desired. Set bowl aside.
Cook diced onions and bacon (cut into small 1″ pieces) in pan over medium-low heat, stirring regularly with a spatula, for about 15 minutes until both the onions and the bacon begin to brown. Add minced garlic and cook for another minute until garlic browns.
Put raw stinging nettles into pan with cooked onion-bacon mixture. Turn all the ingredients with a large spatula and continue turning every 30 seconds or so until the stinging nettle leaves have cooked down – about 5 minutes. Remove pan from heat, and use your spatula to spread out the nettle/bacon mixture on the bottom of the pan so it's evenly distributed.
Pour beaten egg-cheese mixture over the cooked nettles while shaking the pan to ensure eggs penetrate into the cooked nettles. Sprinkle another 3/4 cup of sharp cheddar on top of the raw frittata and put your pan in oven on middle rack. Bake until no longer jiggly in the middle and cheese/surface is lightly browned.
Note: In our 10.5″ wide x 1″ deep cast iron pan, it took about 15 minutes for the frittata to bake. If your pan size or type is different, it may take more or less time.
Stinging nettle frittata https://www.tyrantfarms.com/recipe-stinging-nettle-frittata/