Evanston Market Duck Egg Frittata with Nettles, Goat Cheese & Green Garlic
Adapted from Local Flavors by Deborah Madison

We made this frittata with duck eggs from Barb at Kinnikinnick Farm, fresh nettles from Teresa’s Fruit & Herb farm, and green garlic and spring onions from Green Acres Farm.

Stinging nettles are available in the early spring. High in iron, potassium, manganese, calcium and vitamins A and C, as well as protein, they grow wild in moist, wooded areas. When handling the nettles, wear gloves to carefully remove the leaves from the stalks. They lose their sting within 30 seconds of cooking.

Ingredients

  • 3 cups washed nettle leaves
  • 2 tablespoons olive oil
  • 1 head green garlic, minced
  • 3 spring onions, minced
  • Sea salt and freshly ground pepper
  • 4 large duck eggs
  • 1/2 cup chevre, chopped
  • 1 tablespoon unsalted butter
  • 2 tbsp. fresh herbs (tarragon, thyme, chives and/or parsley work well), chopped

Method:

1. Heat the broiler. Bring a large pot of water to a boil for the nettles and, using tongs or rubber gloves, put them into the water and blanch them, for about 1 minute. Drain and when cool enough to handle, press out the water, chop into a rough cut and reserve.

2. Warm the olive oil in a 10-inch skillet. Add the garlic and onion and cook over low heat until softened, about 5 minutes. Add the nettles and season with salt and pepper.

3. Beat the eggs with one-half teaspoon salt, then stir the nettle and onion mixture into the bowl and add the goat cheese and herbs.

4. Wipe out the skillet and return it to the heat with the butter. When the butter has foamed then subsided, pour in the egg mixture. Stir until the ingredients are emulsified. Turn the heat to medium-low and cook until the eggs have set up around the edges and are golden on the bottom, about 6 to 7 minutes. The center will be slightly jiggly.

5. Slide the pan under the broiler and cook until the top is set and golden, about 1 minute. Check to see that the eggs are cooked (the frittata should be set in the center); cool slightly or to room temperature before serving. Garnish with more fresh herbs