Spring Greens Frittata with Comté, Dandelion Greens & Flowering Onions

This is a go-to recipe for breakfast, lunch or dinner, and any leftovers make for a super satisfying sandwich on a crusty loaf of bread! The dandelion greens can be switched out for any type of greens and the flowering onions could be replaced with green garlic or scallions depending on what you have in the fridge! Whatever greens you decide to use, make sure they’re cooked before folding them into the eggs. Any excess liquid from cooking the greens (i.e. spinach always releases a lot) needs to be drained off because it can affect the overall texture of the frittata.

Ingredients:

4 cups chopped dandelion greens (or other spring greens)

1 cup sliced flowering onions (or green garlic, scallions)

12 eggs

½ cup half and half

1 cup grated Comte (18 month aged preferred)

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

Method:

Preheat the oven to 350 degrees F. Heat a 10-inch cast iron pan over medium heat. Whisk eggs and half and half in a large mixing bowl and set aside. When the pan is warm, add a few tablespoons of EVOO and add the dandelion greens and flowering onions to the pan. Season with salt and cook greens until softened and bright in color. Remember to strain off any excess liquid! Fold the cooked greens (yes, while they’re still hot) through the bowl of eggs. (This step slowly brings the eggs up in temperature so they cook more evenly.) Stir in the grated Comte, making sure to break up any clumps. Add another large splash of EVOO to the cast iron pan and put it back on medium heat. Pour egg mixture into pan and season with a few pinches of salt and some freshly ground black pepper. Allow to cook gently on the stove top for about 5-7 minutes until the edges start to set (the center will still be very loose.) Pop the pan in the oven and set a timer for about 12 minutes. When your timer goes off, check to see if the frittata is set by giving it a little shake. If it still looks a bit loose, let it cook for another minute or two, but don’t leave it in the oven for more than 15 minutes total. The egg will continue to cook after it has come out of the oven so it's best to err on the side of slightly underbaked. Allow to rest for a few minutes before flipping it out of the pan and onto a plate. Alternatively, serve directly out of the cast iron pan.