Photo: Lars Blankers
Chrysanthemum, dandelion and potato frittata recipe
8 ingredients
30 min + 10 min
2 people
openrecipes
A perfect brunch or a supper, with a scented twist.
Estimated Nutrition (whole recipe, rough)
632
Calories
22g
Protein
40g
Fat
48g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Dandelion | not in our table | 0 |
| Flower | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large eggs
- 2 medium sized potatoes
- 2 shallots
- 2 vegetable or olive oil
- tbsp fresh dandelions
- 1 fresh chrysanthemum flowers
- handful parmesan cheese
- 1 fresh salad leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes