5-6leavesdandelion greensabout ¼ bunch or to taste (see notes)
¼smallred onion
1smallshallot
3cremini mushroomsor other brown or white mushrooms
2largeeggs
2teaspoongheeor butter, divided; use olive oil for dairy-free
sea saltto taste
freshly ground black pepperto taste
Instructions
Prep: Wash and chop the dandelion greens leaves; set aside. Chop the red onion and finely chop the shallot. Whisk together the eggs in a medium bowl.
Sauté: Heat half the ghee or butter in a medium skillet over medium heat. When the ghee shimmers in the pan, toss in the chopped onion and shallot and sauté for 3-4 minutes just until they start to brown. Add the dandelion greens and sauté for another minute.
Cook: Push the sautéed veggies to one side of the skillet, add the rest of the ghee 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 few 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.
Enjoy: Serve immediately, and enjoy!
Notes
Dandelion greens: These delicate greens can be found at nearly all large health food stores and increasingly in large grocery store chains, typically near the other leafy green vegetables in the produce section. And if you have dandelions growing in the backyard, you can pick the leaves yourself!