Thursday, May 2, 2013

Dandelion Greens Frittata


No, I don't want any yellow dandelions growing on my front lawn, thank you, but I will happily eat their spikey bitter greens.

My girlfriend's grandmother makes her daughter pull over on the side of the road so she can pick these yummy spring greens.

Free salad!

In this case, I paid for a bunch of organic dandelion greens.


Not really sure what to do with them, since I enjoy my arugula everyday, so I treated them just like chard or kale, and made a frittata for dinner.

Dandelion Frittata:

1 bunch of dandelion greens, washed and chopped
1 large onion, sliced
1 shallot, sliced
olive oil
salt & pepper
7 eggs
1 cup of lowfat cottage cheese (I like Breakstone 2%)
1/2 cup of freshly grated Parmigiano Reggiano cheese
a pinch of grated nutmeg
1/4 cup of fresh breadcrumbs

Butter a 9" deep dish pie tin and dust the dish w/ the fresh breadcrumbs, shaking out the excess.

Saute the onion and shallot in olive oil for a few minutes, then add the greens.
Cook the greens w/ the onion, until they are wilted, about 2 minutes. Season with salt & pepper.

Transfer to a large bowl, and let cool.


Beat the eggs and the cottage cheese and add to the cooled dandelion greens.

Add the grated Parmesan and nutmeg and mix together. Season w/ more salt & pepper if necessary.


Pour this mixture into the pie dish and bake for 40 minutes at 350F.

Let cool a few minutes and slice.

Best served warm or at room temperature.


Enjoy!

10 comments:

Veena said...

This looks lovely but I must admit that the first thing I noticed was the baking dish. Can you share the brand?

Content in a Cottage said...

That looks delicious. I love bitter greens too.

Katie C. said...

Using the bread crumbs, were you able to get the whole thing to release from the pan or did you have to cut pieces out?

Stacey Snacks said...

Veena:
Here is the post about the 1950's vintage Danish modern pan by Dansk.
http://www.staceysnacksonline.com/2010/06/whats-for-dinner-roast-cod-w-potatoes.html

Katie C.:
Serve the slices out of the pan. They came out very easily because I buttered my pan well.

Stacey

Claudia said...

Seems odd to purchase what is everywhere for free - but I would remain on the safe side and definitely purchase these at a market. I keep meaning to try them. You just nudged me in a good direction.

Anonymous said...

Your Danish modern casserole AND your dandelion frittata are both crazy photogenic. I'm just back from a busy morning out, lunchless, and would pay a lot of money for a big chunk of that savory stuff.

Ciao Chow Linda said...

Being kids of Italian immigrants, these were a staple in our household when spring came. No, I wouldn't want to pick them from someone's yard for sure - chemicals, etc. But they're everywhere in the wild right now Stacey. Go forage. You put them to good use in this beautiful casserole.

Bites from life with the barking lot said...

I'm going to forage this am on the dog walks....love that pan also!

Anonymous said...

My Grandmother would always make a big dandelion salad with a warm bacon vinaigrette every spring.

She called it a Spring Tonic.

Bites from life with the barking lot said...

I foraged and found! Now I see I forgot the nutmeg, but it was wonderful. Going to search some more....these greens are wonderful.