Wednesday, 22 April 2015

WILD NETTLE & GARLIC FRITTATA

 
The weather has been too beautiful lately -I love it when it's like this - it makes all the difference to everything!.
Spring is a time for spring cleaning........our bodies that is. Nature gives us all that we need with an abundance of nettles & dandelion leaves around - both fantastic to help our bodies detox from the excesses of winter.
I use dandelion leaves in stock or make tea - you can also used them in salads or steam them as you would spinach -  and in today's recipe I've used nettles to flavour a frittata.


I have to be honest & say the colour of the omelette was more green than yellow/ orange - I suppose because of all the nettle goodness! - but it reminded me that last year my Gran told me that in the war the eggs were green because the hens ate acorns?!? I'm not sure that's right...........will have to investigate that story further.
So, forgive the colour, this is a tasty way of eating your nettles - both nettles & eggs are rich sources of Iron, so what are you waiting for?

serves 2

5 eggs
5 big stalks of stinging nettles
4 cloves garlic
100g new potatoes
olive oil
salt & pepper

I picked the stinging nettles using a tea towel to avoid getting stung.  I chopped them up using the tea towel to hold them - clean gardening gloves would work even better if you have any. (kids don't try this at home!)


so, chop your nettles (removing the thick stalks first) until they look like this.........


First up, slice the new potatoes and peel and slice the garlic cloves.
Place in an oven proof dish with 1 tablespoon light olive oil/ rapeseed oil or other cooking oil of your choice. Place in an oven 180c for about an hour, until they everything is cooked and starting to brown.
(They would probably cook better at a higher temperature for less time, but I have an Aga and can't adjust the temperature!)
place the chopped nettles in a saucepan of water (using gloves, or a teatowel -they are still " stingy" at this point. and bring to the boil. let it bubble away for about a couple of minutes or so and then remove the nettles from the water using a slotted spoon and place in a clean bowl to cool.
Once cooled,  beat 5 eggs, salt & pepper into the bowl.
when the potatoes & garlic are cooked, add them to the bowl of eggs/nettles and mix all together.


Lightly grease a frying pan ( I used olive oil spray) & pour the omelette mixture in, then cook over a medium heat for about 5 mins or until the bottom has firmed up but the top is not cooked


To finish off, place under the grill to brown - or if you don't have a grill, flip it over in the pan and cook the other side for a couple of minutes.

ps  If you're going to make this, please make sure you're nettles are a clean source - for example - you don't want some that have been growing along a busy road where they're covered in pollution/ dirt.

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