I managed to freak all my roommates out when I told them I was putting dandelion greens into my frittata. Spinach, they would have been fine with. Kale, probably wouldn’t have been surprised. But dandelion? Apparently that’s a little out there. Dandelion greens taste a lot like spinach and have a really similar texture, but they’re more bitter. When they’re mixed in to the frittata though, they mellow out and taste awesome. I put a cup of dandelion in this recipe. That cup only has 25 calories, but 111% of your daily Vitamin A, 32% of your daily Vitamin C, 10% of your calcium, and 9% of your iron. I can live with those kind of stats! I still have the rest of the bunch in the fridge, so I’ll have to get creative with it soon!
- 1 medium potato
- 1 green onion
- 1 cup dandelion greens
- 1/2 cup shredded mozzarella
- 6 eggs
- Preheat the oven to 400F.
- Wash the potato and slice it really thinly. If you have a mandolin, that might work perfectly. If the slices look enormous, cut them in half. Put the slices in boiling water and let them cook until they’re soft.
- In the meantime, slice the green onion and shred the dandelions. Add those to a bowl with the cheese. Crack the eggs in and whisk everything together.
- Add the cooked potatoes to the bowl and whisk again.
- Grab a cast iron skillet and spray it with non-stick cooking spray.
- Pour the egg mixture into the pan and cook it on the stove until the bottom looks set.
- Put the whole skillet into the oven for 7 minutes, or until the frittata looks cooked through. Pull it out and slice it up and there you go!