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.