Dandelion Leek Frittata
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 tablespoon olive oil
  • 1 large leek
  • 2 teaspoon each salt and black pepper
  • 1 bunch fresh dandelion greens
  • 6 eggs
  • 1 teaspoon each cumin and coriander powder
  • juice from 1/2 a lemon
  • 2 tablespoon stone-ground mustard
Directions
  1. Chop the large leek into rounds. Heat the olive oil in a skillet and add the leeks. Reduce the heat to medium-low. Add the salt and black pepper, cover, and simmer for 5 minutes. Add the dandelion greens. Simmer until most of the liquid has cooked out of the vegetables, about 10 minutes more.
  2. Meanwhile, preheat the oven to 375 degrees. Grease a pie plate with olive oil.
  3. In a bowl, beat the 6 eggs, cumin, coriander, and a splash (about 4 tablespoons each) of water and lemon juice. Pour the egg mixture over the top of the greens and bake for 40 minutes.