Baked Egg Casserole with Dandelion Greens
This dish combines foraged greens with eggs and vegetables in a hearty baked casserole. It is an affordable way to use garden produce and leftover protein.
Ingredients
For the greens
- 2 cups dittander leaves (Lepidium latifolium)
- 2 cups dandelion leaves (Taraxacum officinale)
- 4 carrots (Daucus carota)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
For the batter
- 8 potatoes (Solanum tuberosum)
- 6 eggs
- 2 cups wheat flour
- 1 cup cream
- 1 cup grated cheese
- 200–400 g leftover cooked meat or fish
Instructions
- Heat the butter and olive oil in a pan over medium heat.
- Cut the dandelion leaves, dittander, and carrots into small pieces. Add to the pan with the salt. Cook until softened.
- In an oven-safe dish, mix the wheat flour, cream, and cheese together.
- Cut the potatoes into thin slices. Add them to the flour mixture.
- Add the cooked greens and carrots from the pan. Mix well.
- Add leftover cooked meat or fish to the mixture. Stir to combine.
- Bake at 200°C for 30–40 minutes until golden and set.
Serving Suggestion
Serve warm with sour cream or berry jam.
Foraging Note
Harvest dandelion leaves from areas free of pesticides and pollution. Young leaves have a milder flavor. If dittander is not available in your area, substitute with other mild bitter greens such as chicory or endive.
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