Cornelia Holten Frittata with Stinging Nettle

Frittata with stinging nettle Photo: Cornelia Holten

Frittata with stinging nettle

Ingredients:
4 egg
1/4 cup milk
1/4-1/2 onion depending on size, finely diced
1 clove garlic, minced
6 medium stalks stinging nettle
1 tomato, diced (optional, use when in season)
6 stalks chives, diced
1/2 - 1 tablespoon coriander or parsley
Homemade feta or ricotta
coconut oil for frying
Salt and pepper to taste

Instructions:
Begin by plucking the leaves off the stinging nettle stalks using rubber gloves to protect your hands. Put leaves into a stainless steel bowl or little saucepan.
Bring 1/2 litre of water to the boil and pour over nettle leaves. Let sit for 5 minutes. This will "disarm" your stinging nettle and make it safe to eat. Strain with a sieve or colander and let cool down.
Meanwhile prepare all other ingredients.
Fry onions, garlic and optional tomato in coconut oil. Gently press the water out of the cooled down nettle leaves and roughly chop them.
Add them to the frying pan along with the chives.
In medium bowl, combine the eggs and 1/4 cup milk, whisk thoroughly until well-combined.
After veggies are well-cooked, add egg and milk mixture to the frying pan.
Continue to cook, covered, on a low simmer for about 5-10 minutes, or until egg begins to coagulate but before it really hardens
Meanwhile, preheat oven to 180°C.
Sprinkle some ricotta or feta over the top and put pan into the oven.
Cook for about 10 minutes, until egg is thoroughly cooked and cheese begins to melt.
Remove from oven, sprinkle with chopped parsley or coriander leaves and enjoy!
This makes a great dinner with freshly baked sourdough bread spread with homemade butter.