Leek, Dandelion & Feta Frittata
Ingredients:
2 tablespoons olive oil
1 large Consalo Family Farms leek, white and light green parts only, halved, cleaned and chopped
1 bunch of Consalo Family Farms dandelion greens, roughly chopped, stems discarded
8 eggs, beaten
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
1/2 cup feta cheese
Salt and pepper, to taste
Instructions:
Preheat oven to 375°F.
Place 1 tablespoon of the oil in a 8 inch cast iron skillet over medium heat and cook the leeks until they begin to soften, about 3 minutes. Stir often.
Next, stir in dandelion until the leaves begin to wilt.
While the veggies cook, whisk together the eggs, cream, spices and 1/4 cup of the feta cheese. Season with salt and pepper.
Remove the veggies from the pan and stir them into the egg mixture until everything is well combined.
Wipe out the skillet with a towel and heat the remaining 1 tablespoon oil over medium-low heat. Pour the egg mixture into the pan and sprinkle with the remaining feta cheese. Cook over medium-low until the edges begin to firm, about 8-10 minutes.
Move skillet to the oven to finish cooking, about 10 minutes more, until the eggs are set and golden brown at the edges.
Remove the frittata and cool for about 5 minutes before serving.
