When I think of Mother’s Day I automatically think “brunch” which is funny considering I have rarely celebrated Mother’s Day with a brunch. A lot of people do though. Regardless, Mother’s Day is about slowing down and simplifying life for a moment. That translates to easy, delicious food with very little clean-up, right!? It’s also a great day for self-love (we have lots of blogs on that!). Back to “easy food”–A frittata is perfect as it feeds a group, is easy to make and the possibilities are endless. I love “choose your own adventure” recipes! This is definitely one of those!
I made this frittata for a group of my mom friends a few weekends ago and it was a hit. I incorporated all my spring-favorites–dandelion greens, asparagus, broccolini, leeks and more. It is perfect for a holiday or really any day–i just know your are going to love it!
Dandelion Greens? Really? Yes, really! Go head out to your front yard and pick a few. I am sure they are abundant this time of year (wink, wink)! This well known weed is a member of the “dark leafy green” family which isn’t really a technical term but you get the point. Unlike many dark leafy greens, including kale, dandelion greens are not a calciferous vegetable but they are still wildly rich in nutrients and very detoxifying! Dandelion greens contain vitamin A, C and several B vitamins, calcium, iron, potassium, magnesium and more. They are slightly bitter but can be incorporated into recipes, like this one, very easily. Don’t have dandelion greens? You can use arugula, spinach, chard, kale and really any other leafy green in it’s place.
This “choose your own adventure” recipe offers your an opportunity to clean out the fridge! I happened to have some left-over enoki mushrooms so I tossed them in. You can play around with fresh herbs, spices and even choose a cheese that speaks to you. If dairy isn’t your thing, you can skip it. I do.
Looking for another festive brunch recipe? Try these:
- 12 eggs
- 2 Tbs. olive oil
- 1 cup sliced leeks, white part only
- 1 cup cut asparagus, 1 inch pieces
- 1 cup cut broccolini, 1 inch pieces
- 1 cup roughly chopped dandelion greens, tightly packed
- 1/2 cup enoki mushrooms, separated into individual stems
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Za'atar (optional)
- 2 oz. (125 g) soft goat cheese
- Preheat an oven to 400°F.
- In a bowl, whisk together the eggs, red pepper flakes and za'atar. Season with salt and pepper
- In a 12-14-inch cast iron skillet (I used my Stuab Universal Pan) or sauté pan over medium heat, warm the olive oil. Add the green leeks, season with salt and pepper and sauté until translucent, 2 to 3 minutes. Add the asparagus, broccolini and mushrooms and cook for 3-4 minutes. Add the dandelion greens and stir to wild, about one minute. Add the egg into the pan. Sprinkle the goat cheese on top of the egg mixture.
- Transfer the sauté pan to the oven and bake until the eggs are puffy and the top is beginning to brown, about 15 minutes. Serve immediately or at room temperature.
- *za'atar is a blend of sumac, thyme and sesame seeds