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I was inspired to make this frittata when I saw stinging nettles at the Farmer’s Market. We ate the frittatta for dinner & 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 frittatta.
Preheat oven to 400 F.
½ lb. stinging nettles, blanched, squeezed dry & chopped**
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.
**If you would like to see how to prepare stinging nettles, please go to Blanching Vegetables.