1/4 cup unopened dandelion buds
1/4 cup chopped sweet red pepper
2 tbsp. butter, divided
1/2 tsp. water
1/2 cup shredded cheddar cheese
Dandelion blossoms (optional)
In an 8" nonstick skillet over med. heat, sauté dandelion buds and red pepper in 1 tbsp. butter for 2-3 min; remove and set aside. In the same skillet, melt remaining butter. In a small bowl, beat eggs and water. Pour into the skillet; cook over med. heat. As eggs set, lift edges, letting uncooked portion flow underneath. When the edges are set, sprinkle with cheese. Spoon dandelion mixture over half of the eggs; fold omelet in half. Yield: 2 servings.
Garnish with dandelion blossoms if desired. Pick dandelion blossoms just prior to serving, as they will close otherwise.
Thanks to Flower-Recipe egroup for this recipe.