Frittata with Dandelion Greens, Cherry Tomatoes, Mushrooms and Serrano Pepper
This recipe is great to use with any leftover veggies (even roasted veggies) in your fridge. Always comes out delicious.
Total Time
35min
5.0
2 Ratings
Author: Proportional Plate
Servings:
4
Ingredients
•
8
Eggs
•
2
Shallots
, finely chopped
•
1
bunch
Dandelion Greens
, chopped
•
2 1/4
cups
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
•
2
Tbsp
Olive Oil
or Butter
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Add Olive Oil (2 Tbsp) to a pan or skillet over medium high heat.
3.
Sautee the Shallots (2) for 3 minutes.
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).
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.
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.
Nutrition Per Serving
CALORIES
240
FAT
16.5 g
PROTEIN
14.9 g
CARBS
8.7 g
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