Dandelion Leek Frittata

Dandelion Leek Frittata
Staff Writer
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One of the main healing properties of this recipe is the eggs. Each one contains 6 grams of protein, nine essential amino acids, and only 1.5 grams of saturated fat. They are rich in lutein, which helps prevent macular degeneration and cataracts, they improve the human lipid profile, thereby balancing cholesterol, and they contain naturally occurring vitamin D. 

8
Servings
68
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons olive oil
  • 1 large leek
  • 2 Teaspoons each salt and black pepper
  • 1 bunch fresh dandelion greens
  • 6 eggs
  • 1 Teaspoon each cumin and coriander powder
  • Juice from 1/2 a lemon
  • 2 Tablespoons stone-ground mustard

Directions

 

Chop the large leek into rounds. Heat the olive oil in a skillet and add the leeks. Reduce the heat to medium-low. Add the salt and black pepper, cover, and simmer for 5 minutes. Add the dandelion greens. Simmer until most of the liquid has cooked out of the vegetables, about 10 minutes more.

Meanwhile, preheat the oven to 375 degrees. Grease a pie plate with olive oil.

In a bowl, beat the 6 eggs, cumin, coriander, and a splash (about 4 tablespoons each) of water and lemon juice. Pour the egg mixture over the top of the greens and bake for 40 minutes.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Folate, total
3µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
27mg
2%
Water
5g
0%

Leek Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Leek Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.