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!
Method:
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.
Enjoy!
