Nettle Frittata

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Nettle Frittata

Post by ThreeperMan on Sun 12 Jul 2009, 15:31

by Mark Gordon of Rose's Café in SF

Yield: 6 portions

½ # Cleaned Nettle Tops
4 Tbls Extra Virgin Olive Oil
1 Garlic Clove, Chopped
6 lg Organic Eggs
¼ C 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 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. Let cool for 3 minutes then turn the frittata out onto a plate and cut

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