Dandelion Leek Frittata

By / Photography By Lisa Masé | May 15, 2012


Preheat oven to 375°.

Heat olive oil in a skillet and add leek pieces. Reduce heat to medium low. Add salt, black pepper; cover and simmer for 5 minutes.

Add dandelion greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables. Place in a pie plate that has been greased with a little olive oil

In a bowl, beat the eggs with the cumin, coriander, lemon juice and a splash of water. Pour egg mixture over the greens and bake for 40 minutes.

Healing Properties*

Eggs: each one contains 6 grams of protein, 9 essential amino acids and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.

Dandelion greens: these iron-rich, fiber-filled spring greens stimulate the bitter flavor on the palate, which encourages bile production, thereby strengthening digestion and aiding liver rejuvenation.

Leeks: strengthen lungs; antimicrobial; antibacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon.

* “Healing Properties” source information:
Foods That Heal. FoodsThatHeal.blogspot.com
Plants for a Future. PFAF.org


  • 4 tablespoons olive oil
  • 1 large leek, chopped into rounds and washed well to get rid of all grit
  • 2 teaspoons each salt and black pepper
  • 1 bunch fresh dandelion greens
  • 6 eggs
  • 1 teaspoon each cumin and coriander powder
  • Juice of half a lemon
  • 2 tablespoons stone-ground mustard (no salt added)
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