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.
- 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
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.