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RECIPE
8 INGREDIENTS6 STEPS35MIN

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

5.0
2 Ratings

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This recipe is great to use with any leftover veggies (even roasted veggies) in your fridge. Always comes out delicious.
35MIN
Total Time

Proportional Plate

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Shallots , finely chopped
1 bunch
Dandelion Greens , chopped
8 oz
Large  Mushrooms , sliced
1 handful
Cherry Tomatoes , sliced
1
Serrano Chili , thinly sliced
or 1 tsbp chili oil
to taste
Salt and Pepper
2 Tbsp
or Butter

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Nutrition Per Serving

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CALORIES
242
FAT
16.8 g
PROTEIN
14.9 g
CARBS
8.7 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Add Olive Oil (2 tablespoon) to a pan or skillet over medium high heat.
Step 3
Sautee the Shallot (2) for 3 minutes.
Step 4
Add the Mushroom (8 ounce). Cook, without stirring, until the mushrooms are well browned, 3 minutes. Sprinkle with Salt and 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 6
Whish Egg (8) or blend in blender. Add eggs to the pan then transfer to oven. Cook ~15 minutes until eggs start to brown. Serve immediately.

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Nutrition Per Serving
Calories
242
% Daily Value*
Fat
16.8 g
22%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
8.7 g
3%
Fiber
2.5 g
9%
Sugars
3.7 g
--
Protein
14.9 g
30%
Sodium
178.9 mg
8%
Vitamin D
2.1 µg
11%
Calcium
120.5 mg
9%
Iron
3.2 mg
18%
Potassium
502.0 mg
11%
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