Nettle Frittata | CUESA

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Nettle Frittata


Mark Gordon, Rose’s Cafe.

Serves 6

½ pound cleaned nettle tops
4 tablespoons extra virgin olive oil
1 garlic clove, chopped
6 large organic eggs
¼ cup heavy cream
Salt & pepper to taste


  1. Preheat oven to 300º
  2. Cook ⅓rd of the nettles in one tablespoon of the olive oil in a non-stick pan. Cook until tender adding a small amount of water if needed. Repeat this 2 more times with the remaining nettles, adding the garlic on the third batch.
  3. Place all of the cooked nettles on a cutting board and chop finely. Place the nettles in a bowl of a food processor with the eggs, salt, pepper and process until the nettles are incorporated into the eggs. Add the cream and process for 10 seconds.
  4. Heat the non-stick pan on medium with the remaining tablespoon of oil. Add the nettle mixture and with a rubber spatula move the eggs around to get the entire mixture warm. Place into the oven and cook for about 12 minutes.




CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »