A Spring Frittata of Nettles and Purple Sprouting Broccoli
Prep time: 
Cook time: 
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Serves: Serves 4
  • 6 large eggs
  • 1 good handful shitake mushrooms (about 40g), sliced
  • 1 small leek, finely sliced
  • a couple good handfuls purple sprouting broccoli, cut into bite sized pieces
  • a couple good handfuls of nettles (be sure to use gloves!)
  • 1 Tbsp butter or ghee, plus more to grease the ramekins
  • ¼ cup (60g) soft goat cheese
  • sea salt and freshly ground pepper
  • 1 Tbsp finely chopped chives
  • 1 small handful rosemary, kale, or mustard flowers for garnish
  1. Preheat the oven to 375F (190C).
  2. Butter 4 individual ramekins. I used 5 inch creme brulee dishes.
  3. In a medium bowl, whisk the eggs with a good pinch of salt and a couple cracks of pepper. Set aside.
  4. Heat a frying pan over medium heat. Add the butter, once melted add the mushrooms and leek and saute for a couple of minutes, until softened. Add the broccoli and nettles, season with a little salt and pepper and cook for another minute or two until the nettles and broccoli are bright green and just tender.
  5. Divide the vegetable mixture among the 4 ramekins, top with little pinches of goat cheese and pour over the egg. Place the ramekins on a baking sheet and place in the oven.
  6. Cook for 12- 15 minutes until just set. If you want more brown on top, broil for 1-2 minutes at the end.
  7. Cooking time may vary depending on the size of ramekin you use.
  8. Garnish with finely cut chives and rosemary, kale or mustard flowers.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/a-spring-frittata-of-nettles-and-purple-sprouting-broccoli/