Stinging Nettle Frittata

It is the end of February and the stinging nettles are starting to show their little heads. They are such healthy and tasty greens. Full of nutrition and all things good for a great start of the spring and some needed “house cleaning” in our body. If you have a chance to get your hands on these nettles then eagerly take that opportunity and make some wonderful things.

I like the following recipe, but you can use stinging nettles anywhere you would put spinach. It has a soft flavour and a beautiful green colour. Easy to pick your own as long as you were gloves and long sleeves and you use tongs to handle them, for they will let you know with their sting if you handle them carelessly.

This recipe is great for breakfast, a lunch or even a snack.

for one person take

  • 2 eggs, slightly beaten with
  • 1 tbsp milk or water and the following:
  • himalyan sea salt to taste
  • pepper and curry to taste
  • 1 good handful of fresh stinging nettles*
  • 1/2 chopped onion
  • 1 tsp butter
  • 1 tbsp parmesan cheese or 2 tbsp nutritional yeast

Preheat the oven to 400 Degrees Fahrenheit

In a cast iron pan  melt the butter and sautee the nettles until wilted. Remove them from the pan and put them aside. Add the onions to the pan and gently sautee them until soft. In the mean time cut the nettles in smaller pieces.

When the onions are soft, add the nettles, the eggs, sprinkle on the parmesan cheese or the nutritional yeast and turn the element on medium high. Cook the egg unstirred until it creates a thin solid layer on the bottom of the pan.

Take the pan off the element and put in the oven for about 10 minutes or until the center is solid. You can also cook this frittata completely on top of the stove

Enjoy your nettles

*You can also use the equivalent of frozen nettles, but then omit  sauteeing them. Just add the nettles to the sauteed onion and proceed from there


Nutrition Information:
Calories 266, fat 15 g, carbs 27 g, protein 16 g, fiber 2

WOW! Exchange: 1 vegetable, 1 starch, 2 fats, 2 proteins