Recipe: Dandelion omelette
Omelettes and egg recipes with herbs
May 11, 2011
Every autumn I like to stop to plan and thank, analyzing successes and mistakes of the past season, and so I realized that my biggest disappointment was about waste: I didn't harvest many herbs and greens, and I forgot many recipes that I had wanted to prepare with them until it was too late.
So this year my motto is no waste: I have chosen what to grow keeping in mind the needs of my family and what to do with each plant. The project includes storing and harvest scheduling, special recipes for unusual herbs and plants… maybe I will not be able to achieve everything, but I really have many ideas.
 The first obvious task is the harvest and use of fresh products: this dandelion is the first of the season, and its tasty leaves with a bitter aftertaste are an interesting ingredient for omelettes, fritters and salads.
Dandelion omelette
Ingredients
2 cups dandelion leaves
2 eggs
2 tbsp milk
2 tbspflour
1 tbspbutter
 Directions
Wash the dandelion leaves and toss in a pan with butter for a couple of minutes, until tender.
Beat eggs with milk and flour and pour into the pan.
Turn the omelette when it is golden and finish cooking.
One year ago: Rice timbales with mint
Two years ago: Young plants: Licorice and Good company: chilies, cats and bugs
This goes to Briciole who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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