2 garlic cloves,minced
Dash of nutmeg
6 Squash blossoms (from zucchini or summer squash)
2 zucchinis (shredded using a mandoline)
splash of almond milk
one diced green onion
handful of nettle (measuring this amount with gloves on,of course)
salt and pepper to taste
I came up with this easy frittata recipe using a few ingredients that were readily available (within a short distance from my kitchen). Nettle is very good for you as it is a mild nervine and it contains high levels of vitamins and iron. I treated the nettle in a manner similar to spinach in terms of its use in this recipe. The outcome was fantastic! However, the kids didn't want to take even one bite! Oh well.
Aren't the blossoms beautiful? They remind me of Daylilies.
Here is the Stinging Nettle. Make sure that you only use the leaves and that you are very careful when handling the nettle. If you happen to get stung, simply rub half of an onion on the wound for instant relief. It is the formic acid in the nettle plant that produces the "sting". Once the nettle is sauteed,boiled,or dried the tiny hairs that deliver the sting are rendered non-functional at this time.
1) Melt some butter (a tablespoon or so) in a medium skillet. 2)Lightly brown the diced garlic. 3)Next, gently saute the squash blossoms for one minute per side until they are light brown in color (time varies depending on your stove). 4) Remove the blossoms from the pan and set aside.
5) Next, add the 5 beaten eggs, and other ingredients to the pan (not including the blossoms and squash). 6) Now sprinkle the shredded zucchini on top of the eggs and then add the nettle. 7) Place the sauteed squash blossoms decoratively around the frittata. 8) Let frittata sit on stove top using medium heat until fritatta has set. 9) Place under the broiler for several minutes until it has lightly browned. Enjoy!
~A Wild Dinner!~