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Dandelion Leek Frittata

Staff Writer
frittata
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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
124
Calories Per Serving

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
Servings8
Calories Per Serving124
Total Fat10g16%
Sugar0.8gN/A
Saturated2g10%
Cholesterol120mg40%
Protein5g10%
Carbs4g1%
Vitamin A99µg11%
Vitamin B120.3µg4.8%
Vitamin B60.1mg5.7%
Vitamin C6mg10%
Vitamin D0.6µg0.2%
Vitamin E2mg9%
Vitamin K65µg82%
Calcium50mg5%
Fiber1g4%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron1mg8%
Magnesium15mg4%
Monounsaturated6gN/A
Niacin (B3)0.2mg0.9%
Phosphorus81mg12%
Polyunsaturated1gN/A
Potassium125mg4%
Riboflavin (B2)0.2mg10.3%
Sodium159mg7%
Zinc0.5mg3.5%