Monday, September 9, 2013

Dandelion Frittatas

Individual Dandelion Frittatas

These Dandelion and Cheese Frittatas are baked in parchment paper for a beautiful rustic presentation.  They were inspired by a dish I saw on a video by Steve’sKitchen of his Australian road trip.  When you click on my video tutorial at Youtube head to the description box you'll find a link to Steve’s video where he visits the BullAnt Brewery, the Home Cafe  and Darling Harbor.  Australia is truly beautiful.  These frittatas a beautiful too in both their presentation and ease of preparation.   Let's just say they're simply sublime.   

Danedlion Frittatas
Prep time: 10 min.
Cook time: 13-15 min.  (mini muffin pans)
                    20-22 min. (standard sized pans)
                    25-28 min.  (extra large pans)

  • 6 eggs
  • ¼ cup of heavy cream
  • 4 cups dandelion greens, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 2-4 oz crumbled ricotta salata
  • 2 chopped scallions
  • salt & pepper
  • red pepper flakes
Video Tutorial: 

  1. Preheat the oven to 375°F (or 190 °C) and line the muffin tins with squares of parchment paper using the bottom of a glass to press them into place then spray them into place.
  2. Sauté the dandelion greens and garlic with the olive oil and season with salt, pepper and red pepper flakes to taste then set aside to cool.
  3. Whisk the eggs and heavy cream together and season with salt and pepper.
  4. Stir in the scallions, dandelion greens and cheese.
  5. Fill the muffin cups almost to the top then bake them for the correct time listed above for the size that you are making.
Notes:  The ingredients listed above make 3 extra-large sized frittatas, 6 that are made in a standard sized pan or at least 12 of the minis.  For the parchment squares, use 8 inch squares for the extra-large tins, 6 inches for a standard size and 4 inches for the minis.

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