This rustic frittata celebrates the slightly bitter, earthy flavor of dandelion greens — a springtime treat that’s both nourishing and delicious. Lightly sautéed with onions and garlic, the greens mellow into a tender filling that pairs beautifully with creamy eggs and melted cheese. Enjoy this dish warm from the oven or at room temperature, served as a light lunch with salad or sliced into wedges for a satisfying appetizer. Feel free to substitute spinach, chard, or arugula if dandelion greens aren’t available — this recipe is all about making the most of what’s fresh and on hand.
INGREDIENTS:
1/2 medium brown onion, medium diced
2 tablespoons olive oil, plus 1–2 tablespoons more as needed
1 large tomato, peeled, seeded, and diced (optional if in season)
1 tablespoon sherry vinegar (use only if not adding tomato)
2 bunches dandelion greens, stemmed, washed, and chopped
6 large eggs
2 tablespoons water
2 tablespoons olive oil
2 cloves garlic, peeled, de-germed, and minced
Salt and freshly ground black pepper, to taste
2 easpoons fresh minced herbs or 1 teaspoon dried (thyme, oregano, or a blend)
1/2 cup coarsely grated mozzarella and Parmesan cheeses, mixed
METHOD:
Preheat the oven to 400°F. Use a 10-inch nonstick or well-seasoned ovenproof skillet for best results.
Heat 2 tablespoons olive oil over medium heat until shimmering. Add the onion and sauté until soft and lightly golden, about 5 minutes.
If using tomato, stir it in and cook for 2–3 minutes until it begins to break down. Add the chopped dandelion greens and toss to coat with the onion and oil. Sauté until the greens wilt and any liquid has evaporated. Season with salt and pepper. If not using tomato, drizzle in the sherry vinegar, and cook until it reduces by about 80 percent.
Make a small space in the center of the pan, add the garlic, and cook until fragrant, about 1 minute. Stir to evenly distribute throughout the greens.
In a medium bowl, whisk together the eggs, water, and 2 tablespoons olive oil. Season with salt, pepper, and herbs.
Combine and cook:
Increase the skillet heat to medium-high. If the pan looks dry, add a drizzle of olive oil. Pour the egg mixture evenly over the greens and shake the pan slightly to distribute. Let cook until the edges begin to firm, about 2–3 minutes. Using a spatula, gently lift the edges to let uncooked egg flow underneath. Tilt the pan as needed.
Sprinkle the cheese evenly over the top, avoiding the very edges so it doesn’t stick. Transfer the skillet to the oven and bake for 10–12 minutes, until the eggs are just set in the center.
Remove from the oven and give the pan a gentle shake — the frittata should loosen easily. Run a thin spatula around the edges if needed and slide onto a plate. Slice into wedges and serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve with a fresh arugula or citrus salad and a drizzle of olive oil.
- Add roasted potatoes or crusty bread on the side for a heartier meal.
- Cut into small wedges for a beautiful brunch or antipasto platter.
YIELD: Serves 2 as a main dish, or 4 as an appetizer
SOURCE: Recipe courtesy of Chef Andrew Cohen.
