Dandelion Omelette

A comment on my facebook went along the lines of “I know you eat dandelion leaves but how” The simple answer in spring for the small fresh baby leave is. If you would or could use spinach in a dish, you can use fresh small young tender dandelion leaves.

Collect from a unsprayed area, currently, I am harvesting from my garden, handy because I do not want them in my garden and I do want them in my kitchen, which is why I m digging my plants out, but you can harvest leaves from a number of plants if you want them to keep producing.

Do make sure you give it a good washing as the small tighter packed heart leaves can hide grit and you do not want that in your dishes.. then for this recipe dice them up..


One plant cleaned and chopped, two spring eggs, and some seasoning, cooked with a touch of mozza cheese..

Simple, Easy and a fine way to blend the two, if you want you can load up the eggs with stronger flavor, like adding some salsa, or bacon.


This entry was posted in 100 mile diet, wild foods and tagged . Bookmark the permalink.

7 Responses to Dandelion Omelette

  1. Bill says:

    This looks amazing! Thanks for sharing it. Just last night we were talking about finding some new uses for dandelions.

  2. Sheri says:

    Yum! Reminds me of Spannakopeta (Greek spinach pie) but with dandelions.

  3. I call it the weed salad.. this time of year!! love dandelions.. dandelion tea is very good for arthritis swelling too.. c

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