Red Dandelion, Cremini Mushroom, and Goat Cheese Frittata
Farmers’ market fresh red dandelion and cremini mushrooms combine well with the heirloom eggs in this winter frittata. Serves 4
Ingredients
- 6 large eggs (I used heirloom eggs)
- 12 cremini mushrooms , ends trimmed, chopped
- 1 cup red dandelion leaves , torn into pieces
- 3 garlic cloves , minced
- 1/4 cup plain goat cheese , crumbled
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs together in a medium bowl. Add the mushrooms and garlic, and season with salt and pepper. Stir until combined.
- Heat the olive oil in a medium cast-iron skillet over medium-high heat. Add the eggs to the pan and cook for 4 minutes. Arrange the dandelion leaves and goat cheese over the top. Place in the oven and bake for 20 to 25 minutes. Remove from the oven.
- Slice into wedges and serve immediately.