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!
Nutrition
Notes
Dandelion greens: Look for one bunch of small to medium sized leaves in the produce section (smaller leaves are less bitter than larger ones). If you're sensitive to bitter tastes, try using just 3-4 leaves instead.
Storage: Omelettes are best consumed fresh, but leftovers can be refrigerated for up to 24 hours and reheated gently.
Substitutions: Swap fresh spinach or baby spinach for the dandelion greens if desired.
Meal prep: Pre-chop the veggies and greens to make weekday omelettes faster.
