This is a very simple green-leaf frittata that demonstrates effectively the unique qualities of fish sauce. Springtime nettle tops are not quite so daunting a prospect as you imagine. All you need is gloves to pick them (and you should also wear thin plastic gloves to wash and cut them up). Once they are cooked, any sting is lost and the flavour is quite superb. This recipe will work just as well with spinach or any green leaf such as spring dandelions, alexanders, any of the Chenopodium