Recipe & photo courtesy of Heather, Kailyard Kitchen
Dandelion and Leek Frittata
- 4 tablespoons olive oil
- 1 large leek- white and light green stalk, cut into half inch half moons
- 1 garlic clove, grated
- 1 bunch dandelion greens, roughly chopped
- 6 eggs
- 1 teaspoon each: cumin, coriander, and paprika
- 1 teaspoon Dijon mustard
- A healthy pinch of salt and pepper
- Preheat oven to 375°.
- In a well seasoned cast iron skillet or a medium non-stick skillet, heat oil of medium heat and add leeks with some salt and pepper. Sauté until the leeks have wilted. Add dandelion greens and garlic and sauté until they are wilted and any liquid they have let out has evaporated, about ten minutes.
- While the greens are cooking, prepare your egg filling. In a large bowl, whisk together eggs, spices, mustard, salt and pepper. The whites and yolks should be thoroughly mixed to ensure even cooking.
- With the skillet over medium-low heat, pour the egg mixture into the pan, using a spatula to evenly distribute the greens in the eggs. Allow to cook on the stovetop until you can see the edges of the eggs in the pan beginning to cook. Transfer to the oven and bake until the center is firm, about 20-30 minutes. (If you have a convection oven, the frittata will cook much more quickly)
- Carefully remove the skillet from the oven and flip the pan upside down onto a cutting board, releasing the frittata. Cut into slices and serve with a dollop sour cream and lots of fresh herbs or a light salad.
Jubilee Farm 