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Dandelion Frittata

Chef Jo March has a recipe for a frittata with a difference - making use of freshly foraged dandelion leaves, which are packed full of delicious goodness!


Step 1

Pick a handful of dandelion leaves, blanch the leaves (just like you would with spinach) and blend them, add a splash of milk, salt and pepper.

Step 2

Whisk 4 eggs and combine with the dandelion mixture.

Step 3

Fry some garlic in oil in a pan on a medium heat, pour in your mixture, let the mixture fry without stirring it.

Step 4

Pop the lid on and put in the oven for about 10-20 minutes at 170 degrees.

Step 5

Plate up, drizzle on some tahini, plus more dandelion leaves and petals as a garnish.



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