When it comes to hosting brunch, a frittata is an easy option. It serves quite a few people and the options are almost limitless. Greens are slowly appearing back at the market (thank goodness!), so I wanted a healthier option by adding dandelion greens and mushrooms. During the spring and summer, I frequent the market twice a week, but in winter, it is slim pickings. Right now it is all about sneaking in as many greens as possible. This recipe comes together rather quickly and once you put it in the oven, you can set the table and get ready for your guests. Or make on Sunday and eat for lunch during the week.
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DANDELION GREENS, POTATO & MUSHROOM FRITTATA
1/2 onion finely chopped
1 cup dandelion greens, chopped if unavailable spinach
8 cremini mushrooms, sliced
1 large potato, pre-boiled, sliced thin
7 eggs, beaten
1/3 cup milk
Salt & pepper to taste
Micro-greens for garnish
Directions: Preheat oven to 375 degrees. Drizzle a generous amount of olive oil into a sauté pan that can go in the oven over medium heat. Add onions and cook until they become translucent. Add mushrooms, greens and cook until they begin to shrink in size. In a medium bowl, add eggs and milk and beat to combine. Pour over vegetables taking care to pour evenly. Carefully put in the oven and cook for 25 to 30 minutes or until just set. Let cool slightly before serving from pan. Garnish with micro-greens before serving if desired. Enjoy!
Styling & Photography by Alison