Serves 4-6

Nettle Frittata with Ramps and Feta

There aren’t many foods that you want to avoid touching, but when they’re raw, nettles qualify. To cook them, dump the contents of a bag of fresh, spiny greens into boiling water, and stir for two or three minutes, until they go completely limp and lose their signature sting. Drained, squeezed dry, and mixed into a colorful spring omelet, they taste like spinach with more iron and a minty background bite. If you can’t find wild ramps, use red spring onions.


4 large egg whites
4 large eggs
1/2 cup whole milk
Salt and freshly ground pepper
2 tablespoons olive oil
10 ramps, chopped (pink and white parts only, about 2 heaping tablespoons chopped)
1/4 cup crumbled feta cheese
1 cup cooked nettles (or spinach), water squeezed out


Preheat the oven to 400 degrees F.
In a medium bowl, whisk the egg whites and eggs until blended and very frothy. Whisk in the whole milk and season the mixture with salt and pepper. Set aside.

Heat a 10-inch (or similar) ovenproof skillet over medium heat. When hot, add the oil, then the ramps, and cook for one minute or so, stirring. Season with salt and pepper. Whisk the egg mixture again, then pour it over the top. Sprinkle in half the feta, then pull the nettles apart and scatter them around the pan. Add the remaining feta, then transfer the frittata to the middle rack of the oven and bake for 15 to 20 minutes, or until puffed and golden. Cool 5 minutes, then slice into wedges and serve hot or at room temperature.