Smoked Salmon, Dandelion Green, Spinach Frittata w/ Ricotta

Happy Mother’s Day everyone!  I made this magnificent Smoked Salmon, Dandelion Green, Spinach Frittata and Ricotta with my mother in mind.  She adores frittata’s and equally loves making them.  When I moved back in with her to complete school, I remember venturing downstairs to her kitchen and seeing this omelet-like dish cut in wedges on a serving plate.  I recall calling it an omelet at which point, she quizzically looked at me and said, “You’ve never had a frittata before?  Aren’t you the food person?” Yep, that’s my mama!  I remember it being cooked to perfection...custardy, eggy and cheesy.  Yum! So, I thought it was fitting to create this recipe and dedicate it to her.

My mom inspired within me a love, passion and curiosity for food.  I remember trips to New York (New Jersey native) as a pre-teen and experiencing all my “food firsts” with her.  My first time having sushi, eating at a French restaurant, and eating dim sum.  As I got older, we would continue these culinary field trips in the city, but this time I was the point person.  Our nights in New York would always end at Rocco’s Pastry Shop and Espresso Cafe on Bleecker St. indulging in a cannoli and espresso.  These days we swap recipes over the phone or when I’m visiting New Jersey, we “waste our time” in her kitchen cooking whatever.

Love you mom! Happy Mother’s Day.


Smoked Salmon, Dandelion Green, Spinach Frittata and Ricotta//serves 8

1 medium yellow onion, chopped
1 cup dandelion greens, coarsely chopped
1 cup spinach, coarsely chopped
8 eggs, lightly beaten
2 tablespoons extra virgin olive oil
1 cup ricotta
Salt and Pepper to taste

Pre-heat oven to 375’ degrees.  In a well-seasoned, oven proof pan, heat the 2 tablespoons of olive oil.  Add the onion and sauté for 5 minutes or until translucent.  Add the greens and sauté until wilted.  Add the eggs and drop the ricotta in balls in the egg mixture.  Season with salt and pepper.  Cook on top of the stove until the edges and bottom start to set, about 5 minutes. Transfer pan to the oven and bake until set, about 10 minutes.  Remove frittata from the oven.  Slice into wedges and serve hot.