Dandelion Frittata with Smoked Mozerella
1 pound dandelion, cut apart, washed and chopped into bite-sized pieces
1/2 tsp hot pepper sauce
3 c. water
1/2 c. lightly packed crumbled rustic white bread (crusts removed)
2 tsp kosher salt
1/4 c. thin-sliced dried tomatoes
2 tsp. minced garlic
5 ounces smoked mozzerella, cut into tiny dice (1 cup)
1 Tbs olive oil
Preheat oven to 400°. Blend pepper sauce with 1 Tbs water. Add to eggs in mixing bowl, beating just to blend. Stir in bread.
Boil 3 cups water in wide saucepan. Stir in salt, dan- delion, tomatoes and garlic. Boil until greens are fairly tender, about 5 minutes. Drain in sieve over bowl, pressing hard to extract liquid (reserve liquid). Whisk eggs to break soaked bread into small bits. Add cheese and greens and mix. Set large ovenproof skillet over moderate heat. Add oil and tip pan to coat. Scrape in egg mixture and cook a minute to firm underside.
Set pan in upper level of oven. Bake until not quite set on top, about 15 minutes. Gently loosen frittata with spatula and slide onto serving plate. Serve hot or at room temperature, cut into narrow wedges.