This quick single-serve omelette features delightfully bitter dandelion greens with sweet, earthy onions, shallots and mushrooms. Ready in just 15 minutes, it's perfect for a weekday breakfast or lazy weekend brunch.
If you're new to dandelion greens, this omelette is a such delicious place to start. And if you like other bitter greens already such as mustard greens or arugula, you will probably love dandelion greens! This recipe along with my Greek scrambled eggs and green smoothie recipe are three of my all-time favorite "green" breakfasts.
The first key to this omelette recipe is sautéing the veggies before adding the eggs. And the second key is to have all of your veggies prepped and eggs whisked before you warm your skillet, as the actual cooking time will be quick.
Follow along, I'll show you how to make it.
🌿 Ingredients
In addition to eggs and butter, you'll need fresh dandelion greens, a little red onion, a small shallot, and a few cremini mushrooms.
Look for dandelion greens in the produce section near other greens; they are typically sold in small bunches of about 12 small leaves. The smaller the leaves, the less bitter they are, which is perfect for this recipe.
The red onion adds a little bite the omelette while the shallot adds a savory, milder layer of flavor. If you only have one or the other, not to worry; it'll still be delicious. 🙂
Cremini mushrooms (or baby bella mushrooms) can easily be swapped with other small brown or white mushrooms.
See recipe card below for exact quantities.
⚙️ Equipment recommendation
A small 7-8 inch skillet (affiliate link) is perfect for this single-serve omelette to avoid spreading the eggs too thin.
📝 Instructions
🥧 Serving suggestions
This single-serve omelette pairs beautifully with a side of baby greens or mixed fruit, or simply a slice of whole-grain toast.
🍅 Use up the extras
Extra dandelion greens? Chop and sauté them with olive oil, garlic, and a squeeze of lemon for a quick side dish. Or, stir them into a lentil soup or minestrone soup for some added interest and flavor.
🍳 Recipe
Ingredients
Equipment
Method
- Wash and chop 5-6 small leaves dandelion greens (discard the ends of the stems), 2 tablespoons red onion, 1 small shallot, and 3 cremini mushrooms, and set aside. Whisk 2 large eggs together in a small bowl.
- Heat half the butter or oil in a small skillet over medium-low heat. Once it shimmers, toss in the chopped onion and shallot and sauté for 2-3 minutes just until they start to brown. Add the mushrooms and dandelion greens and sauté for another minute.
- Push the sautéed veggies to one side of the skillet, add the rest of the butter and use a spatula to coat the bottom of the pan. Redistribute the veggies evenly in the skillet and then pour in the eggs on top. Cook the eggs for a 3-4 minutes or until set, and then carefully fold one half of the omelette onto the other. Cook for about 30 seconds, flip the omelette and cook 30 seconds on the other side.
- Serve immediately, season with salt & pepper, and enjoy!
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