You don't even know how much I've missed cooking fresh green vegetables. I've been out of school for just a few weeks and still, all I crave is kale and broccoli. I stopped by a farmer's market on my way home from a yardsale last weekend and picked up a nice bunch of dandelion greens to add to a light frittata for breakfast the next day. A very easy egg preparation, it was a healthy and fun breakfast for two.
As frittatas go, this is lighter on egg and heavier on vegetables than usual. Plus I skipped over cheese entirely, while most have a hearty pile of Parmesan. The whole point of this is that you make it as you like it, and I thought my greens were perfect this way. Frittatas are easy enough to make for yourself any time of day, but classy enough for guests at brunch.
Dandelion Green Frittata
1 bunch dandelion greens
1/2 tsp crushed red pepper flakes
Preheat oven to 350 ish. Slice shallots. Wash and slice dandelion greens. Add oil to an oven-proof skillet; when hot, add sliced shallots. Add red pepper. When the shallots soften, add greens and cook until wilted. If necessary, cover the pan with a lid to help the greens wilt faster. Remove the greens from the pan when cooked and put on a plate. Beat the eggs with salt and pepper.
Add a bit more oil to the pan if necessary. Add the beaten egg. Sprinkle the cooked greens mixture onto the egg. Over lowish heat, let the egg cook. When egg is almost set, transfer pan to oven and cook just until the top is solid and golden.
Slice and serve! Slices look classy over a bed of greens, but for anyone who knows me, you know this is definitely made to be served with ketchup.