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Granny's Dandelion Frittata

1 lb dandelion leaves 
1 small onion chopped 
1 clove garlic minced 
1 red bell pepper chopped 
6 eggs salt and pepper 

 Pick tender young leaves since larger leaves are bitter. Soak leaves in cold water. Rinse and drain several times to remove excess dirt. Pat dry and coarse chop. In a 9 or 10 inch pan heat some olive oil and saute the onion , garlic and pepper until wilted and soft. Add the chopped dandelion and cook till soft and wilted. Season with salt and pepper. Fork beat the eggs and pour over sautéed mixture, tilt pan to coat evenly. Scramble mixture with a fork to combine and let cook until eggs are set. Serves 2 to 4.

 Note: to the above recipe one may add some mushrooms to the saute mixture or even some cheese if desired. My neighbor likes to uses a similar recipe but he fries the dandelion with some bacon in the recipe.

Apparent failure may hold in its rough shell the germs of a success that will blossom in time, and bear fruit throughout eternity.

- Frances Ellen Watkins Harper