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Dandelion Leek Frittata

Dandelion Leek Frittata

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One of the main healing properties of this recipe is the eggs. 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.


  • 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


Calories Per Serving124

Folate equivalent (total)27µg7%

Riboflavin (B2)0.2mg10.3%

Persian Herb and Leek Frittata

Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe. You really can use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe. Read more about throwing a Persian New Year feast here.

Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
  • 2 cups cooked, cubed, peeled potato
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup part-skim ricotta

Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.

Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Recipe Summary

  • 1 teaspoon salt
  • 1 pound dandelion greens, torn into 4-inch pieces
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ onion, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 tablespoon grated Parmesan cheese (Optional)

Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

Heat olive oil and butter in a large skillet over medium heat cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.



4 eggs
100 g dandelion leaves (carefully washed)
1 tablespoon extra-virgin olive oil
pinch of salt

In a non-stick pan, warm a tablespoon of olive oil. Roughly chop the dandelion leaves and fry them in the pan for a few minutes, then toss them into a bowl. Let them cool for a couple of minutes then mix in the eggs and a pinch of salt. Put the pan back on the hob and pour in the mixture. Cover and cook for 3 minutes on medium heat. Turn the frittata and cook on the other side for another 2 minutes. Serve with grilled asparagus and a slice of toast.

Garden Frittata Recipe

This recipe is so easy and satisfying. It can be adapted for just about any edible plants growing in your garden. Of course, any veggie, cheese, herb combination can be substituted as well. Some good ideas include fresh spinach or spinach powder, peppers, kale, basil, oregano, thyme, rosemary, tomatoes, peas, fennel, chives, shredded zucchini, shiitake mushrooms, and the list goes on!


4 local, organic, free-range eggs
1/2 cup grated organic parmesan, feta, or white cheddar cheese
2 Tbsp plain organic yogurt
1 bunch of fresh nettle leaves, stems removed and chiffonade cut using gloves
1 to 2 handfuls of fresh dandelion flowers, washed and dried
1/2 organic onion, thinly sliced
2 cloves organic garlic, crushed
2 organic sun-dried tomatoes, chopped
1 Tbsp organic capers
Sea salt and fresh cracked organic black pepper to taste

Sauté onions in olive oil using a small cast iron or another oven-safe skillet over medium heat until they become nice and caramelized. Add garlic and cook for another minute. Toss in the nettle leaves and dandelion flowers and sauté with onions and garlic for another minute or two.

In a mixing bowl, whisk together eggs, yogurt, and cheese. Add chopped sun-dried tomatoes, capers, and season with salt and pepper.

Spread veggie mixture evenly on bottom of the skillet. Pour egg mixture into the skillet and gently stir together until the veggies are covered, then allow to cook for a few minutes.

When the egg mixture is about half set, put the whole pan in the oven. Bake for 7-10 minutes, until your frittata is puffy and golden around the edges. Remove the pan from the oven using oven mitts and let stand for several minutes.

Cut in half or in quarters and garnish each plate with a dandelion flower.

Stacey Snacks

No, I don't want any yellow dandelions growing on my front lawn, thank you, but I will happily eat their spikey bitter greens.

My girlfriend's grandmother makes her daughter pull over on the side of the road so she can pick these yummy spring greens.

In this case, I paid for a bunch of organic dandelion greens.

Not really sure what to do with them, since I enjoy my arugula everyday, so I treated them just like chard or kale, and made a frittata for dinner.

1 bunch of dandelion greens, washed and chopped
1 large onion, sliced
1 shallot, sliced
olive oil
salt & pepper
7 eggs
1 cup of lowfat cottage cheese (I like Breakstone 2%)
1/2 cup of freshly grated Parmigiano Reggiano cheese
a pinch of grated nutmeg
1/4 cup of fresh breadcrumbs

Butter a 9" deep dish pie tin and dust the dish w/ the fresh breadcrumbs, shaking out the excess.

Saute the onion and shallot in olive oil for a few minutes, then add the greens.
Cook the greens w/ the onion, until they are wilted, about 2 minutes. Season with salt & pepper.

Transfer to a large bowl, and let cool.

Beat the eggs and the cottage cheese and add to the cooled dandelion greens.

Add the grated Parmesan and nutmeg and mix together. Season w/ more salt & pepper if necessary.


I made this as one of the vegetarian options at Thanksgiving and it was a hit all around. The fontina, shitake mushrooms and sweet leeks combined for a wonderful, flavorful dish. Easy and delicious. I definitely will make it again.

didn't have fontina subbed in mild cheddar it was sensual rapture

Excellent recipe. Will happily recommend this. My in-laws were very impressed.

Best frittata ever! Served it with a simple arugla salad. delish. My new go to :)

This is the best frittata ever! I substituted 1 tbsp (instead of 2), of butter 6 whole eggs and 4 egg whites (instead of 8 whole eggs), Smoked Gouda (instead of Fontina, because I didn't have any). Healthier and just amazing!

Loved this recipe. I added all cheeses together, and mixed with eggs before baking (did not use broiler). Quick, easy and delicious. Do agree with others about using some herbs. Have made recipe several times using parsley, thyme and/or tarragon - seems to need that little boost of flavor.

Love it! It came out fluffy, perfect amount of everything and gorgeous!!

Love this recipe - for Sunday brunch or dinner! Followed suggestion for the non-stick 8-inch cake pan - worked very nicely. I also added a sliced red bell pepper, along with 1 tbsp fresh tarragon and chervil. Outside the mushrooms, all the veggies and herbs came from our own garden. Wonderful meal!

I just reviewed this but forgot the fork rating.

We have made this twice, both times with crimini mushrooms instead of shitake, but otherwise we followed the recipe pretty closely with delicious results. We found that you have to turn the heat down just before you add the eggs to avoid burning the bottom. Next time we'll sprinkle some Italian parsley on top for a bit of brightness to contrast the slightly sweet earthiness of the frittata.

I made this for breakfast Sunday morning. Subbed egg beaters for half of the eggs. Subbed mozzarella for fontina. This was really good. Will make again.

This really is easy and SO tasty!

Outstanding recipe, even my kids loved this one, and one of them does not really care for eggs. I made this almost according to the recipe, but added a small ammount of heavy wipping cream prior to wisking the eggs. It was fluffy, flavorfull, and was a dinner in one dish.

This is delicious. I used half the amount of butter called for and subbed half the eggs for egg whites to cut down on the saturated fat. Note to x_isfor_alex: I'm sure what you made was delicious, but you made an entirely different recipe, not this one. *lol* It looks like you substituted all of the ingredients . so not quite sure what the value is in rating this one.

I made this with a couple substitutions so i didnt have to run to the grocery and it was still delicious. used green onions instead of leeks. did not add mushrooms. 9 eggs, a lil more butter. added 3 tablespoons of milk to the eggs. used mozzarella and topped with a sprinkle of grated jarlsberg. baked it at 375 for about 10-12 min then put the jarlsberg on top and put the broiler on hi. cooked it perfectly

This recipe is fabulous! I make for Christmas Brunch every year. I add chopped Honey Baked Ham to the fritatta. Not only is it good for a little extra flavor, but also good for color.

Easy and exceptional! Made this in a flash after a long day at work. Didn't have fontina or mushrooms, so I substituted cheddar and a little ham and spring onions (instead of leeks) - otherwise, all was the same. It was perfect.

After I made this dish, I took one bite and said, "Wow! I think I am a really good cook!" My daughter promptly said, "No, it isn't very good." So, this gets three forks because I loved it, husband loved it, but it bombed with the bambino (age 6). Also, it was a little salty so would go lighter on the salt than what was required on the recipe.

I was very lucky to get asparagus, spring onilns and eggs all from an Amish farm in PA yesterday. Man this this recipe rocks with that. Added a little proscuitto and corn

This was delicious! I substituted the cheaper muenster cheese instead of Fontina and it was just as good.

I made this recipe a couple of years ago, people loved it so much, not only do they remember it (i make a lot of different recipies) they asked me to do it again. Last time I added some Honey Baked ham.

Not good at all, very bland

This was a hit! I followed the directions exactly and brought it to a break the fast, it was the first dish to go. I used this recipe the following morning as my base and instead of using asparagus, I used spinach and before I tossed it into the oven I added some smoked salmon and cream cheese on top and broiled. It was delicious. I will definitely make this again.

I recently made this recipe for a brunch and it was a huge hit! Good flavor and texture. I added a little olive oil to the butter/leek mixture right before adding the mushrooms and asparagus because it seemed a little dry. Worked out perfectly!

Easy, delicious! The fontina cheese is wonderful! From perusing the reviews, you can tell that you can take liberties with this recipe, substituting various ingredients. I made mine as the recipe states, except I used regular mushrooms instead of shiitake (what I had one hand).

Recipe Summary

  • 1 tablespoon butter
  • 2 leeks, white and light-green parts thinly sliced
  • 2 cups shredded potato
  • 8 eggs
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan-Reggiano cheese
  • salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Heat butter in a skillet over medium heat cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.

Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.

Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Why the dandelion blows away some plant collectors

I am forever fascinated by how much the creative pursuit of gardening is not only incredibly constrained by our cultural beliefs, but the extent to which we are totally unaware this is even happening. In fact, it’s sometimes only when we step outside our culture that we are made aware that what we often think of as objective reality is really just a quirky social construct. Perhaps the clearest example of this that I have experienced recently was when I tumbled down the rabbit hole that is Singaporean gardening Facebook groups and their fascination with the humble dandelion.

For someone who spends inordinate amounts of time hunting for rare and unusual houseplants online, I could barely believe my eyes to see the Singaporean scramble for seeds of a species that in the UK is often regarded as the scourge of gardeners. In one post a person expressed how beautiful they found these dazzling yellow flowers on a holiday in Hokkaido, Japan, asking if they could be grown in the tropics, too. Given that every roadside near me is currently flushed rich golden yellow with their intricately detailed double flowers, a magnet for pollinators, I can absolutely see her point.

Pollinator magnets: the vitamin-packed plant that is so prized in Singapore. Photograph: unpict/Alamy

Others in the message boards approached the subject from a different angle, intrigued by the extremely high vitamin and mineral content of the curious, toothed leaves and their unusual bitter flavour. Indeed, with twice the vitamin A and C of spinach, and a whopping five times the daily recommended dose of vitamin K in a serving of these chicory-like veg, that are prized in the fancy cuisines of France and Italy, these users aren’t wrong. It’s a shame they are so tricky to grow in the heat and humidity of Singapore’s rainforest conditions, despite being almost impossible to eradicate in Britain.

One user, on an auction site, pointed out that they were able to smuggle seeds back from abroad, but were still in the process of growing them, so patience would be required. With another noting that they had only three pots left, strictly for in-person collection on a first come, first served basis, many users were inspired to make jokes asking why the seeds wouldn’t just fly into their gardens. Indeed part of the fascination seems to be that these architectural seed heads themselves, turned into magical, living wind chimes with the slightest breeze. In fact, so emblematic are these plants of exotic foreign holidays that there is a huge sculpture of dandelion clocks in Singapore’s lushly planted, award-winning airport.

Now, I often get into trouble for suggesting that we Brits look beyond our borders, our (sometimes imagined) heritage or intrenched cultural beliefs for our gardening inspiration. But I can’t help but think that sometimes when you do, if nothing else, you come to appreciate all the wonders you have, literally, on your doorstep. Probably growing in a crack.

Watch the video: Πικραλίδα: Ένα θαυματουργό Ελληνικό φυτό. Χρήση και παρενέργειες (June 2022).


  1. Musida

    Hi everyone!

  2. Valdemarr

    So endlessly and not far away :)

  3. Fullere

    In a fantastic way!

  4. Chadburn

    This topic only incomparably :), very pleasant.

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