Dandelion Frittata With Red Peppers and Goat Cheese

There are few meals as satisfying as those that are prepared lightly and feature fresh, seasonal ingredients. With green things sprouting up everywhere this time of year, why not take advantage and use some of these delectables in our cooking?

Many folks are surprised to learn that those lovely, albeit pesky, dandelions popping up in front yards across the nation are actually edible — in fact, they contain large amounts of vitamin C to help stave off colds and allergies! The familiar yellow flower of the dandelion is often dried and used in teas and as a decorative garnish, but the green leaves are harvested strictly for the eating.

Dandelion greens taste, to be frank, extremely bitter and sharp. On their own they can be a bit intense, but when combined with sweet, herbal, and softer flavors, they are a great compliment to other spring foods. Here is a recipe that works equally well for breakfast, lunch, or dinner. A quick 15-minute dish, the frittata is like a crustless quiche and cooks up on the stove top or in the oven for just a few minutes until the eggs set. Onions and red peppers give this dish sweetness, while the dandelions give it bitterness, and the goat cheese rounds it out with a savory smoothness.

Enjoy this frittata warm and served with a sprinkling of goat cheese and a drizzle of balsamic vinegar. And perhaps a glass of wine or a tall mimosa.

Dandelion Frittata with Red Peppers and Goat Cheese
Makes 6 servings.

1 tablespoon olive oil
1/2 cup thinly sliced yellow onion
1 cup thinly sliced red bell peppers
3 cups chopped dandelion greens
8 eggs
¼ cup half-and-half
1/8 tsp nutmeg
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup crumbled goat cheese


  1. Preheat oven to 400 degrees.
  2. In oven-proof skillet, heat oil over medium heat. Add onions and bell peppers; saute 3 minutes, until softened. Add dandelion greens and cook until just wilted, about 1 minute.
  3. In a mixing bowl, whip eggs, half-and-half, and spices together. Gently fold in goat cheese. Pour into skillet with vegetables.
  4. Place in oven and bake for 5 minutes or until knife inserted in middle comes out clean. Let stand for 5 to 10 minutes, then slice into wedges and serve.


Anna Hewitt

Whether sewing, planting seeds, or in the kitchen, Anna loves to create. She spends lots of time in the kitchen making as much as possible from scratch. When not baking, canning, or fermenting, she sews bags, aprons, and other items inspired by the kitchen and the garden (www.seedlingdesign.net). She often feels torn between finding some land to put down roots and taking the opportunity to travel and see more of the world. For now she eagerly explores her new surroundings in the mid-west and schemes about how to see more. Anna writes and shares recipes on her blog (roadtothefarm.blogspot.com).

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