Nettle Frittata
from Mark Gordon of Rose’s CafeServes 6
INGREDIENTS:
½ lb Cleaned Nettle Tops
4 Tbls Extra Virgin Olive Oil
1 Garlic Clove, Chopped
6 lg Organic Eggs
¼ cup Heavy Cream
Salt & Pepper to Taste
PREPARATION:
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.