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Entree
Italian
4 - 6 servings
5 minutes
15 minutes
1 shallot, minced
1 teaspoon butter for sautéing
1 package mushrooms, sliced
1 cup Dandelion Greens, chopped
1/2 cup Organic Cherry Tomatoes, sliced
6 eggs, beaten slightly
Salt and pepper to taste
1/4 cup goat cheese, crumbled
1/2 cup Parmesan cheese, grated
In a hot sauté pan, melt butter and sauté shallots until translucent.
Add mushrooms and cook until browned and all liquid has been absorbed.
Add greens, tomatoes, eggs, salt and pepper and sprinkle with goat cheese. Cook about 4 minutes until eggs are almost cooked but still not set on top.
Sprinkle with parmesan cheese and put under broiler for 3 minutes or until top is set and browned. Serve hot or at room temperature.
I like to serve this frittata for brunch with a green salad.
