Spicy Dandelion Omelette

⏱ 15 mins 🍽 2 serving(s) 🏷 Breakfast

This breakfast dish transforms foraged dandelion flowers into a savoury omelette. The yellow flower heads are cooked with diced onion, quartered mushrooms and red Fresno chillies before being combined with beaten eggs. The mixture is then returned to the pan to set into a folded omelette, seasoned with garlic salt. Ensure your dandelions are sourced from an area free of chemical sprays for safety.

Spicy Dandelion Omelette

Ingredients

  • 2 cups dandelion flowers (about 20 pcs)
  • 1 cup sweet onion, diced
  • 1 cup button mushroom, quartered
  • 3 pieces red fresno chiles, diced
  • 4 eggs, beaten
  • 1 tablespoon olive oil
  • garlic salt

Method

  1. Warm the olive oil in a pan.
  2. Cook the mushrooms, onions, dandelion flowers and peppers for about 5 minutes.
  3. Remove the cooked vegetables from the pan to cool slightly, then combine them with the beaten eggs in a bowl. Leave the pan on the heat.
  4. Pour the egg and vegetable mixture back into the pan, shaping it into a circle. Season with garlic salt to taste and allow it to cook.
  5. When the egg is fully set and the omelette is firm, fold one side over and then roll it up completely.

Nutrition (per serving)

Sodium144300 mg

Recipe details

CategoryBreakfast
Authorcontact