Nettle and Farro Frittata

This is an easy and highly customizable recipe that can be a wonderful vehicle to use what you have in your fridge. We used nettles here to showcase one of the many ways they can be enjoyed. Experiment with using cooked Wheat Berries instead of Farro. 

Nettle and Farro Frittata
1-2 tbsp oil or ghee
1 large red or white onion, or 2 medium red or white onions
4 handfuls of fresh nettles (or fresh spinach if nettles are unavailable)
8 eggs
1.5-2 cups crumbled feta
1 cup milk
1/2 cup grated hard cheese of choice for the top (optional)
1 cup halved cherry tomatoes for the top
1/2 cup cooked Flourist Farro (roughly 1/4 cup dry)
Red onion slices for the top
Parsley or cilantro leaves for the garnish

Heat the oven to 375 degrees. Heat a large cast-iron frying pan. Add the oil and heat on medium. Add the chopped onion and salt and cook, stirring, for 5-6 minutes until just fragrant and starting to soften. Bring a pot of salted water to a boil to blanch the nettles. 

Carefully transfer the nettles into the boiling water, being careful not to touch them with your hands. Blanch the nettles for 30 seconds before transferring to an ice bath. Crack the eggs into a large bowl and whisk until the yolks are all cracked and well-blended. Add the milk and whisk briefly until combined. Crumble the feta and add to the bowl along with the farro.

Add the egg mixture to the pan, stirring just before to re-incorporate the mixture. Working quickly, distribute the cheese and nettle amongst the egg mixture and try to make it even in the pan. The sides of the egg mixture around the edges of the pan will start to firm up, which is good. After re-distributing for a few seconds, add the red onion rings, tomatoes, and optional extra cheese to the top of the mixture. Turn the heat to medium and cook the frittata uncovered on the stovetop for 8-10 minutes, until the mixture starts to firm up into the middle. Leave it completely uninterrupted while it cooks.

Add the partially cooked frittata to the oven and cook a further 35-45 minutes, or until the edges are browning. Remove from the oven and allow to cool for 10-15 minutes before devouring. Sprinkle with fresh herbs just before serving.