Spring Vegetable Frittata With Dandelion Greens And Goat Cheese

• 12 eggs
• 2 tablespoons olive oil
• 1 cup sliced leeks white part only
• 1 cup asparagus 1 inch pieces
• 1 cup broccolini 1 inch pieces
• 1 cup dandelion greens roughly chopped, tightly packed
• 1/2 cup enoki mushrooms separated into individual stems
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon za'atar optional
• 2 ounces soft goat cheese

1. Preheat an oven to 400u0b0F.
2. In a bowl, whisk together the eggs, red pepper flakes and za'atar. Season with salt and pepper
3. In a 12-14-inch cast iron skillet (I used my Stuab Universal Pan) or saute pan over medium heat, warm the olive oil. Add the green leeks, season with salt and pepper and saute until translucent, 2 to 3 minutes. Add the asparagus, broccolini and mushrooms and cook for 3-4 minutes. Add the dandelion greens and stir to wild, about one minute. Add the egg into the pan. Sprinkle the goat cheese on top of the egg mixture.
4. Transfer the saute pan to the oven and bake until the eggs are puffy and the top is beginning to brown, about 15 minutes. Serve immediately or at room temperature.

eggs, olive oil, leeks, dandelion, enoki mushrooms, salt, freshly ground pepper, red pepper, goat cheese

Taken from www.yummly.com/recipe/Spring-Vegetable-Frittata-with-Dandelion-Greens-and-Goat-Cheese-1636049 (may not work)