Bacon Nettle Frittata

Bacon Nettle Frittata Recipe

Looking for a fast and easy supper, Got lots of spring eggs this meal is for you!

  • 4 thick cut sliced of bacon, diced and precooked
  • 2 cups spring nettles, washed and diced
  • 6 large mushrooms- diced
  • 8 large eggs
  • 1/2 tsp or to taste, salt, pepper, seasoning salt

Cook you bacon till just getting crispy, remove from the pan, cook the nettles and mushrooms in he bacon fat till greens wilted and mushrooms are half cooked and changed color, remove and allow to cool. place the mix into a pie plate standard size mix together so evenly spread out.

crack your eggs into a bowl and add salt, pepper and seasoning salt, beat them all together until well mixed, pour into the pie plate, use your folk to make sure the mix is even spread in the eggs.

Baked approx. 40 min in a pre-heated 350 oven, till puffy and golden brown, it will deflate as it cools, that is normal. can be eaten hot or cold. serve with a nice side salad for supper and fruit or toast for breakfast.

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2 Responses to Bacon Nettle Frittata

  1. Silveryew says:

    Looks lovely ❤ I made vegetarian lasagna on Monday using nettles in place of spinach and it worked really well. I just put them in boiling water to wilt them a bit before adding them to the pan.

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