White Dead Nettle Frittata

White Dead Nettle (Lamium album) is at its best at the moment down here in Devon. It has a wonderful scented flavour and is less ‘hairy’ than Stinging Nettle (Urtica dioica) when cooked.

I had some left over roast potatoes, so the other day I whipped up this Frittata recipe. I’m not usually a fan of heavy food like this, but for a quick lunch it turned out perfect. The White Dead Nettle adds great texture and colour.

White Dead Nettle Recipe Ingredients

  • 4 eggs beaten
  • 2 large handfuls of White Dead Nettle tops
  • 4 left over roast potatoes
  • Grated cheese

White Dead Nettle Recipe Instructions

  1. Chop and fry the White Dead Nettle tops to soften them up.
  2. Add diced roasted potatoes and heat through.
  3. Pour beaten eggs into the pan, and add grated cheese.
  4. Cook until done which depends on whether you like your eggs slightly gooey or rock solid.

Serves: 2

My Latest Print Book is Now Available on Amazon

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Leave a comment