Source: Mark Gordon, Rose's Cafe.
½ pound cleaned nettle tops
4 tablespoons extra virgin olive oil
1 garlic clove, chopped
6 large organic eggs
¼ cup heavy cream
Salt & pepper to taste
- Preheat oven to 300º
- Cook 1/3rd of the nettles in one tablespoon of the olive oil in a non-stick pan. Cook until tender adding a small amount of water if needed. Repeat this 2 more times with the remaining nettles, adding the garlic on the third batch.
- Place all of the cooked nettles on a cutting board and chop finely. Place the nettles in a bowl of a food processor with the eggs, salt, pepper and process until the nettles are incorporated into the eggs. Add the cream and process for 10 seconds.
- Heat the non-stick pan on medium with the remaining tablespoon of oil. Add the nettle mixture and with a rubber spatula move the eggs around to get the entire mixture warm. Place into the oven and cook for about 12 minutes.