Nettle frittata with green garlic and ricotta Recipe - Los Angeles Times
The maxim "no pain, no gain" doesn't resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach,...
Ingredients
- 3 cups washed nettle leaves
- 2 tablespoons olive oil
- 1 head green garlic, minced (can substitute 2 garlic cloves)
- 1 cup finely chopped onion
- Sea salt and freshly ground pepper
- 8 large eggs
- 1/3 cup pecorino Romano, grated
- 1/2 cup ricotta
- 1 tablespoon unsalted butter
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