Dandelion and Potato Frittata

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!

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Ingredients:

  • 1 medium potato
  • 1 green onion
  • 1 cup dandelion greens
  • 1/2 cup shredded mozzarella
  • 6 eggs
  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. Add the cooked potatoes to the bowl and whisk again.
  5. Grab a cast iron skillet and spray it with non-stick cooking spray.
  6. Pour the egg mixture into the pan and cook it on the stove until the bottom looks set.
  7. 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!
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