Nettle omelette

Name: Nettle omelette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Common nettles 0.9 lb; Eggs 5; Butter 3 tbsp; Parmigiano Reggiano PDO cheese to grate 1.4 oz; Fine salt to taste; Black pepper to taste

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232

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 232
Carbohydrates g 1.3
of which sugars g 1.3
Protein g 16.8
Fats g 17.7
of which saturated fat g 8.98
Fiber g 3.4
Cholesterol mg 289
Sodium mg 446

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

Frittata di ortiche is a dish you'll find all over Lazio come springtime, right when those wild nettles are at their best. Nettles might seem a bit intimidating at first—seriously, they're called stinging nettles for a reason—but once you boil them, the sting vanishes, leaving something so tender and packed full of really good stuff. Folks in the countryside have been tossing these wild greens into eggs forever. And why not? It’s a super nutritious egg dish. The nettle frittata comes together with just a few ingredients like fresh eggs and some Parmesan, creating a meal that’s moist and, really, just hits the spot. Even if you've never cooked with foraged greens before, this is an easy way to give it a go. Wild things can taste super super great.

What’s awesome about the stinging nettle frittata from Lazio is that it doesn’t cover up the flavor of the greens. No way. It lets the earthy and slightly herbaceous taste of the nettles shine. Like, really shine. It’s much like a wild greens frittata from Tuscany that might highlight spinach or chard. After boiling and squeezing the nettles, you sauté them just enough to get that little extra crispy edge. Then, mix them into the eggs, so every bite is bursting with those springtime flavors. This dish works for breakfast, lunch, or even as an appetizer at a family meal. Seriously versatile. Plus, nettles are loaded with vitamins and minerals. And look, people in Italy say it’s one of those healthy frittata recipes you can really really feel good about eating. Also, it's all about using what's in season—classic Italian style—so it totally fits with the idea of easy nettle recipes and fresh cooking. It’s a little reminder that good food doesn’t have to be complicated. Sometimes, the stuff growing wild nearby ends up making the best meals. It's true. The simplicity and authenticity of this dish bring together the heart of Italian cuisine, focusing on seasonal ingredients and letting their natural flavors take center stage, you know?

INGREDIENTS: Common nettles 0.9 lb (400 g); Eggs 5; Butter 3 tbsp (40 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Nettle omelette

To prepare the nettle omelette, start by wearing latex gloves to protect your hands from any traces of stinging substance left on the stem and leaves. Then leaf through the nettle, removing the stems and keeping only the leaves 1. Soak the nettle leaves in cold water, wash them thoroughly 2, and drain them well with a colander 3.

At this point, boil some water in a pot, salt it, and cook the nettle leaves for about 10 minutes 4. When they have softened and reached a more intense color 5, drain them in a colander and, using the back of a fork, push the cooked leaves towards the sieve to release all the liquid absorbed during cooking 6 and set aside.

Break the eggs into a bowl, then salt and pepper them to taste 7. Add the grated parmesan 8 and whisk everything with a kitchen whisk until you get a homogeneous mixture. Meanwhile, melt the butter in a non-stick pan 9.

Once the butter is melted, add the cooked nettle leaves and sauté them for a few seconds to flavor them 10. Then pour the eggs 11 and even it out, making sure the egg covers the entire bottom of the pan 12.

Cover with a lid to favor cooking 13. Let it cook for about 8 minutes on low heat, then turn the omelette with the help of the lid 14, flipping it and sliding it back into the pan, and let the other side cook for another 4 minutes without the lid. When the mixture has a denser consistency and a darker color, plate your nettle omelette and serve it warm or cold 15!

Storage

Store the nettle omelette in the fridge in an airtight container or well covered with plastic wrap for up to two days.
If the ingredients you use are fresh, you can freeze the nettle omelette, even cut into cubes.

Curiosity

Nettle is a plant that intimidates both young and old due to the stinging effect it causes if it comes into contact with our skin. Perhaps not many people know that once harvested (protecting the hands properly), nettle loses its stinging abilities after about 48 hours or with boiling and drying. However, in general, it is better to proceed with caution and protect your hands even when cleaning.

Tip

This kind of dish, simple, rustic, traditional, and revisable in a thousand ways, is always delicious. A suggestion for lovers of bold flavor: before "omeletting," sauté the nettle leaves with a drizzle of olive oil and a chopped green onion (or onion). Nothing transcendent, yet the dish will acquire that certain Italian flair that, for some, makes the difference.

For the translation of some texts, artificial intelligence tools may have been used.

Nettle omelette

PRESENTATION

How to prepare Nettle omelette

Storage

Curiosity

Tip

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