Spicy Dandelion Omelette Recipes
SAUTEED COLLARD GREEN OMELET
Provided by Bobby Flay
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a 10-inch nonstick pan over medium heat. Add the pancetta and cook until golden brown and crispy and the fat has rendered, about 10 minutes. Add the greens, stock, hot sauce vinegar. Cook until the greens are just wilted, about 5 minutes. Season with salt and pepper and add another tablespoon of stock if the greens dry out before they are soft.
- In a small nonstick pan over medium heat, add the remaining 2 tablespoons butter and cook until the butter begins to shimmer. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and let the eggs cook until the bottom starts to set, up to a minute. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Place the greens down the center of the omelet and roll into a cylinder. Remove to a platter, season the top with salt and pepper and top with the parsley.
SPICY DANDELION OMELETTE
Dandelions: Can't beat 'em? Eat 'em! A quick and recipe using Dandelion flowers. Make sure the place where you get your Dandelions hasn't been sprayed with any chemicals. You need the yellow flowers, not the white round ones. Cut at the stem right below the flower head. Rinse them in water. Two cups isn't really a lot because the flowers shrink when you cook them. If you want you can also add pieces of meat such as ham or sausage. Enjoy!
Provided by contact
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil.
- Saute the mushrooms, onions, dandelions and peppers in Medium Heat for about 5 minutes.
- Take them out of the pan, let them cool a bit, and mix them with the beaten eggs in a bowl. Keep the pan hot.
- Pour them altogether in the pan, forming a nice circle. Add Garlic salt to taste. Let it cook in medium heat.
- Once the egg is done and the omelette is solid enough, make a fold on one end then roll it up.
Nutrition Facts : Calories 248, Fat 16.9, SaturatedFat 4.1, Cholesterol 423, Sodium 144.3, Carbohydrate 10, Fiber 1.5, Sugar 4.8, Protein 14.4
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- 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.
- 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.
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