Thanks to Nicola from Slow Stream Farm for this recipe!
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs. Made even better with the addition of meats, cheese or vegetables. In this case, nettle!
- About 4 big handfuls nettles
- 2 tablespoons unsalted butter
- 3 stalks green garlic or spring onions, thinly sliced
- 12 or so asparagus if in season, but new season leaks also work, tough ends trimmed, cut on a sharp angle into very thin slices
- Salt and freshly ground black pepper
- 6 eggs
- Heat grill.
- Melt butter in an ovenproof skillet or frying pan over medium heat. Add green garlic and cook until it begins to soften, 1 to 2 minutes. Add asparagus/ leek and continue sautéeing until veg is tender, another 3 to 4 minutes.
- Add washed nettles to skillet and toss to wilt and tenderize, 2 to 3 minutes. Season everything with salt and pepper.
- Beat eggs with a fork or a whisk in a medium bowl until they are fully blended and just slightly foamy. Season with salt and pepper. Pour eggs into pan over the garlic, veg, and nettles, scraping everything out with a spatula.
- Let eggs cook without disturbing them for about 1 minute. Gently lift edges of eggs, letting liquid eggs pour over the edge and underneath. Let that set for another few seconds and then continue lifting and letting eggs flow. This will create layers and make the frittata lighter.
- When eggs aren't super runny anymore but top is still moist and undercooked, slide pan under grill for a minute or two to lightly brown top of frittata.
- Serve sprinkled with feta either in pan or flip out onto serving platter.