Spring Vegetable Frittata
I love frittata. It’s the perfect excuse to throw whatever you have in the house into a pan, cover it with eggs and bake it into this perfect dish that can be breakfast, brunch, lunch of dinner! Seriously! We eat eggs for dinner in my house without a second look! But it’s just one of those great dishes where ANYTHING goes!
In this one I use dandelion greens, which are a fresh Spring vegetable that, doesn’t really get the attention they deserve! Mostly because we spend so much time trying to kill them in our yards! Yes, really, it’s THAT dandelion green! The whole plant is actually edible. From the yellow flower, the leaves, even the roots! And it’s all very good for you too! The leaves have more iron in them than spinach! Talk about a super food! Grocery stores do carry them these days though. But if you really want to have some fun - you can totally pull them from your yard! Just make sure you haven’t put any chemicals on your grass AND that you don’t have a dog that may have decided that patch of land was his (ew).
I added in mushrooms for a little earthiness and some bite - plus they’re available all year round. And of course, some onion as a nice base for the dish. I also topped everything off with parmesan but crumbled goat or feta would go nicely in this mix as well!
I used to cook my frittatas completely on the stovetop - but flipping them can be tricky - and messy if you make a mistake (SO many mistakes!)! So I’ve recently switched to finishing them off in the oven! This way they’re cooked through without me having to slide them out of the pan and back in! And a little trick from Mom - turn the broiler on for the last minute or two to get that really nice golden top to it! Check out the video and get the recipe below!
Buon Appetito!
~Cara
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Spring Vegetable Frittata
Serves 6
2 Tbs. extra virgin olive oil
1/2 onion, chopped
8 oz. baby bella mushrooms, sliced
1/2 bunch (about 2 loosely packed cups) dandelion greens, chopped
8-10 large eggs, beaten
1/3 C. grated parmesan cheese
salt & pepper
Preheat the oven to 400°.
Heat an oven safe pan over medium-high heat. Add olive oil and onion. Sauté for 2-3 minutes. Add mushrooms and cook until soft and dark in color, about 6 minutes.
Add in dandelion greens and allow to wilt, 2 minutes. Season veggies with salt and pepper.
Poor eggs over vegetables, making sure everything is covered. Sprinkle parmesan on top of eggs and season again with salt and pepper. Allow to cook on the stovetop until the edges of the pan start to look cooked and begin to peel away from the edge slightly.
Transfer the pan to the oven and cook for another 8 minutes. Remove frittata from oven and allow to cool for 10 minutes before slicing and serving.