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Recipe: Frittata with Potatoes & 
Dandelion Greens PDF Print E-mail

(Modified from a recipe in Greens Glorious Greens 
by Johnna Albi and Catherine Walthers)

4 small yellow- or red-skinned potatoes, scrubbed well
3 cups dandelion greens that have been washed well, destemmed, 
and chopped
2 Tbsp. olive oil or more if needed
1 medium onion, sliced
2 garlic cloves, minced
Salt and pepper to taste
8 large eggs
Freshly grated Parmesan cheese (optional)

Preheat oven to 350 degrees. Parboil potatoes until tender, remove from water, and set aside. Bring 2 cups of water to a boil, add dandelion greens and cook briefly, about 3-4 minutes, and set aside. Heat 1 Tbsp. of oil in a large skillet over medium heat, add sliced onions and cook until translucent, about 10 minutes, adding water or more oil if needed. Slice cooked potatoes in half and dice into small pieces. Warm the remaining oil in the skillet and add potato slices. Toss to brown lightly over medium heat, cooking for about 5 minutes, and season with salt and pepper. Lightly oil a cast-iron or 9-inch oven-proof baking dish or skillet. Layer the onions, potatoes, and dandelion greens in the pan. Beat eggs with salt and pepper. You may add 1 tsp. of chopped fresh thyme for extra seasoning but I prefer salt and pepper since thyme has a strong taste and some people do not like it. Pour the egg mixture over the potato mixture and sprinkle with parmesan cheese if desired. Bake uncovered for 20 to 30 minutes or until eggs are set. Serve hot!!  Serves 4-6