Dandelion Green Frittata with Tomato Sauce
- 1 1/2 tablespoons canola or olive oil
- 1 1/2 cups (1 large) thinly sliced spring onion or sweet white onion
- Kosher salt
- 4 cups (3 ounces) chopped dandelion greens
- 1 15 ounce can plum tomatoes in juice (optional)
- 6 large omega-3 eggs
- Freshly ground black pepper
- 2 tablespoons plain fresh goat cheese, crumbled
- 2 tablespoons grated parmesan cheese
1. Heat a heavy 10-inch skillet (preferably well-seasoned cast iron or nonstick) over medium-low heat for 3 minutes. Add a tablespoon of the oil, let it spread, then add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6 to 8 minutes. Add the dandelion greens and cook, stirring, until wilted, 2 to 3 minutes. Turn off the heat and transfer the greens and onions to a plate.
2. If using tomatoes, roughly crush the tomatoes with your hands (or pulse them in a blender). Pour them into a small saucepan along with their juice and bring to a simmer over medium heat. Simmer gently for 5 minutes.
3. Meanwhile, lightly beat the eggs with a pinch of salt and plenty of black pepper. Preheat the broiler.
4. Wipe out the skillet with a paper towel and return it to medium heat. Add the remaining 1/2 tablespoon oil to the pan. Heat for a minute, then use a silicone spatula to spread the oil over the bottom and sides of the skillet. Pour in the eggs. Scatter the cooked onions and greens and crumbled goat cheese over the eggs and cook undisturbed until the edge of the frittata has set, 2 to 3 minutes. Sprinkle the parmesan evenly over the frittata. Transfer to the broiler and broil 3 inches from the heat source, watching carefully, until the eggs are puffed and the top has begun to brown, 1 to 2 minutes. Cut into wedges and serve hot or warm, accompanied by the warm tomato sauce if desired.