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

9 INGREDIENTS • 6 STEPS • 35MINS

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

Recipe
5.0
2 ratings
This recipe is great to use with any leftover veggies (even roasted veggies) in your fridge. Always comes out delicious.
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Frittata with Dandelion Greens, Cherry Tomatoes, Mushrooms and Serrano Pepper
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Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com
This recipe is great to use with any leftover veggies (even roasted veggies) in your fridge. Always comes out delicious.
35MINS
Total Time
$5.37
Cost Per Serving
Ingredients
Servings
4
us / metric
Egg
8
Eggs
Shallot
2
Shallots, finely chopped
Dandelion Greens
1 bunch
Dandelion Greens, chopped
Mushroom
2 1/4 cups
Large Mushrooms, sliced
Cherry Tomato
1 handful
Cherry Tomato, sliced
Serrano Chili
1
Serrano Chili, thinly sliced
or 1 tsbp chili oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
or Butter
Nutrition Per Serving
VIEW ALL
Calories
240
Fat
16.5 g
Protein
14.9 g
Carbs
8.7 g
Add to plan
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Frittata with Dandelion Greens, Cherry Tomatoes, Mushrooms and Serrano Pepper
Save
author_avatar
Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Add Olive Oil (2 Tbsp) to a pan or skillet over medium high heat.
step 3
Sautee the Shallots (2) for 3 minutes.
step 4
Add the Mushrooms (2 1/4 cups). 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 Tomato (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 5 Add the Dandelion Greens (1 bunch), Cherry Tomato (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.
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.
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
One-Pot
Quick & Easy
Summer
Vegetables
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