Saturday, 12 May 2012

Mother's Day Brunch: Roasted Pumpkin and Dandelion Greens Frittata Recipe

In celebration of Mother's Day this weekend, and in the spirit of spring and my dandelion recipe kick, I've created a little something I'm calling:

Roasted Pumpkin and Dandelion Greens Frittata

This is a really fast and easy frittata, so you can quickly whip it up and then enjoy some time with your family this Sunday! 

I'm excited about this recipe because I managed to use three ingredients from here on the farm. I used dandelion greens from our yard, duck eggs supplied by our new ducks and pumpkin that was frozen from one of the pumpkins we grew last summer. Beat that locavores! You can't get much more local than that.

If you saw my post a couple of days ago lauding the virtues of dandelions and their health benefits, you'll understand why I used dandelions as greens instead of something more conventional. If you know me and you're reading this you're probably thinking " Who does Anna think she's kidding? She can't just invent recipes and expect me to eat them! She's no chef! "
Well, you would be correct. I'm not inventing recipes, just re-inventing them. This recipe is one I use a lot with greens like kale and spinach, and comes from a food blog I follow called The Muffin Myth.
If you don't want to use dandelion greens, then substitute another green like kale, but I'm all about using dandelions right now as they're healthy, free greens that are ALL over my yard!

A word about the eggs-aren't they lovely? I'm so proud of our new ducks and the one egg we get a day! We were all excited the first morning we found a single white egg in the duck pen, a couple of days after we got our ducks. The problem is, we have two adult females, but are only getting one egg a day...what is up with the non-laying duck...and which one is it? I actually saved four eggs to make this frittata so it would be duck eggs only-I'm a purist. If, for some reason you don't have a flock of ducks...not sure why you wouldn't...then you can use chicken eggs- or any eggs, for that matter...quail, goose, emu...I'm not going to judge.

Lastly, I used pumpkin from the monster pumpkin we grew last summer, as I want to incorporate it into our meals until it's used up. This amazing pumpkin kept perfectly in it's shell in our kitchen all winter and we finally cut it open in March. We cut it into chunks and stored it in the freezer, and have been using it since then. This is the last batch from the freezer, so we have to enjoy it! Now, the original recipe also called for pumpkin,  but I don't expect you have any pumpkin handy this time of year. You could use canned pumpkin, and I'm sure it would taste wonderful if you substituted sweet potato or squash instead.

Roasted Pumpkin and Dandelion Greens Frittata Recipe:

This recipe is for a small, four egg frittata, which is perfect for two adults and two boys who won't sit still and eat more than 10 bites. If you’re making this for a group of people, simply multiply the ingredients accordingly. A bigger frittata will take a little longer to cook, so plan accordingly.

4 eggs
1/2 cup milk
large bunch of dandelion greens, about 5 cups when chopped up
1 cup roasted pumpkin pieces
1/2  red onion , sliced
2 tsp extra virgin olive oil
salt and pepper
1/2 cup shredded cheese ( a sharp cheddar, or Gruyère)

Turn on the broiler in your oven to pre-heat. Heat a small skillet (or larger, depending on the size of your frittata) over medium high heat. Place  the greens in the pan with a small amount of water, cover with a lid, and let steam for a couple of minutes. Remove greens from the pan and set aside. Heat a tsp of olive oil in your skillet, and add the onion slices. Cook until brown, but not burnt. Meanwhile, in a small bowl whisk the eggs together with the milk. Once your onions are brown, add the pumpkin and steamed greens into the pan (squeeze excess water out of the greens first), and toss around with a little salt and pepper to taste. Pour the egg custard over top. When the egg looks like it is about half set up, turn off the heat, sprinkle the cheese over the top, and put the skillet in the oven under the broiler. The frittata is done when the egg has set, and the top is brown and bubbly. Remove from the oven and let sit for 5 min before serving.
Now tell you mama how much you love her and enjoy some fritatta together!

Mamasita the duck-is she the mystery egg layer?

Picking our monster pumpkin out of the garden last fall, and the boys helping to cut the biggest one open this March!


  1. Your fritatta looks beautiful, and indeed as local is can be! And what a wonderful adventure you're having with your family. I do hope you find a new farm you can move to!

    1. hi Katie,

      Thanks so much for visting & thanks so much for your wonderful recipes! I enjoy them often, and especially like how complete your info is on the health benefits of different types of food.I often recommend your blog to friends!


    2. btw, we have found a wonderful farm, so all is good! Thanks!

    3. I'm so thrilled to hear that you like my blog (and recommend it to others!). I'm hoping the nutrition and wellness information will only become better as I delve deeper into studying nutrition. And I'm so happy to hear that you've found another farm to move onto. What a relief!

      Also, I wanted to mention I how beautiful your cutting boards are!

    4. Well, your blog is honestly my favorite food blog, and I think your background in nutrition really gives it a depth that most blogs don't have. I have celiac, so am always looking at how to make the healthiest food, and of course gluten-free. The main reason we moved to the country was because we were concerned with GM food and how awful our food system is, and are trying to grow our own so we know where it's coming from, can enjoy the healthiest organic, heritage vegetables possible, and of course have the joy of growing it ourselves! Thanks for the good wishes on our finding another farm, and glad you like the cutting boards! Today is actually the last day to participate in a giveaway for one-you should try for it! See this post for more details:

  2. Such kind words! I'm so happy to be the author of your favourite food blog! I am really hoping that my background in nutrition is what, as you said, helps it stand out from other food blogs, which frankly are a dime a dozen. It isn't my goal to be a professional blogger, but to build professional credibility and to educate people about food. Know what you're eating!

    If only I could move to a farm too! Maybe one day. For now a small apartment downtown Stockholm will have to do, which has lots of benefits of it's own, but the Swedish food system is sadly lacking particularly due to the long, cold, dark winters and short growing season. But there is some cool stuff happening, like this Dream Farm ( where city dwellers can buy a share in a farm and go work there on weekends, holidays, etc.

    Being celiac must be hard. I am lucky and have no dietary restrictions other than self imposed vegetarianism, but I am trying to understand things like celiac as best I can so I can help others.

    Too bad I didn't see the cutting board giveaway sooner! I think I missed the comment deadline due to the time difference, but I'll have a look at your etsy shop. They sure make for a beautiful backdrop for food photography!

    I'm glad I've stumbled upon your blog. I've added it to my reader, it'll be nice to stay in touch :)