Stinging nettle frittata
Stinging nettle frittata is the perfect savory dish to use up lots of fresh eggs and stinging nettle leaves!
Servings 6
Equipment
- 1 cast iron skillet, 10.5″ wide x 1″ deep ideal but not required
Ingredients
- 6 cups packed stinging nettle leaves
- 11 duck eggs or LARGE chicken eggs
- 8 ounces thick cut pasture-raised bacon, cut into small pieces
- 3/4 cup organic sharp cheddar cheese (mixed into beaten eggs) - weight about 3 ounces
- 3/4 cup organic sharp cheddar cheese (sprinkled on top of raw frittata before baking)
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- pinch of salt added to beaten eggs - optional
- fresh-ground pepper added to beaten eggs - optional
Instructions
- 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.