I was inspired to make this frittata when I saw stinging nettles at the Farmer’s Market. We ate the frittata for dinner and made panini with the leftovers the next day. Tasty! Make sure you were rubber gloves when handling raw stinging nettles; they really do have a sting!
Have all the ingredients ready before beginning the frittata.
Preheat oven to 400 F.
½ lb. stinging nettles, blanched, squeezed dry & chopped (see below)
8 large eggs
½ cup finely grated Parmigiano Reggiano
1 Tbsp. parsley, finely chopped
½ tsp. fresh thyme (optional)
¼ tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. EVO
½ cup thinly sliced onion
Whisk first eggs, parmesan, herbs, salt and pepper together. Heat oil in a medium 9” overproof non-stick frying pan or well seasoned cast iron pan. Add onion; sauté until softened, about 6 minutes. Reduce heat to low. Scatter in the nettles and stir in the egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven and bake until just set 7-9 minutes. Slide the frittatta onto a platter. Cut into wedges; serve hot or at room temperature.
Helpful tip to Blanching Vegetables.