Frittata with Dandelion Greens, Cherry Tomatoes, Mushrooms and Serrano Pepper

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8

Eggs

2

Shallots , finely chopped

1 bunch

Dandelion Greens , chopped

225 g

Large Mushrooms , sliced

1 handful

Cherry Tomatoes , sliced

1

Serrano Chili , thinly sliced

or 1 tsbp chili oil

to taste

Salt

to taste

Ground Black Pepper

30 mL

Olive Oil

or Butter

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Add Olive Oil (30 mL) to a pan or skillet over medium high heat.

Step 3

Sautee the Shallots (2) for 3 minutes.

Step 4

Add the Mushrooms (225 g) . Cook, without stirring, until the mushrooms are well browned, 3 minutes. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) .

Step 5

Add the Dandelion Greens (1 bunch) , Cherry Tomatoes (1 handful) , and Serrano Chili (1) . Sautee until greens wilt, 1-2 minutes. Make sure there is enough oil/butter in the pan so the eggs won't stick.

Step 6

Whish Eggs (8) or blend in blender. Add eggs to the pan then transfer to oven. Cook ~15 minutes until eggs start to brown. Serve immediately.