Dandelion Greens, Potato and Mushroom Frittata

ROSE & IVY Journal Dandelion Greens, Potato and Mushroom Frittata

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.  

For more recipes, be sure to discover the latest issue of ROSE & IVY here


1/2 onion finely chopped

olive oil

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!

ROSE & IVY Journal Dandelion Greens, Potato and Mushroom Frittata

Styling & Photography by Alison