Name: Red Dandelion, Cremini Mushroom, and Goat Cheese Frittata
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

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

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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.

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