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    Home » The Plain Columns » The Amish Cook Column

    The Amish Cook: Dandelion Omelet

    Published: May 5, 2014 · Updated: Apr 6, 2019 by Kevin Williams | 3 Comments

    DANDELION OMELETTE
    1 /4 cup dandelion buds
    ¼ cup chopped red pepper
    4 eggs, beaten
    1 teaspoon water
    Cheese
    2 tablespoons butter
    In a skillet, sauté 1 /4 cup dandelion buds and 1 /4 cup chopped red pepper i n 1 tablespoon butter for 2 or 3 minutes. Remove and set aside. In the same skillet melt another tablespoon of butter. Beat 4 eggs with a teaspoon of water and pour into skillet. As eggs set lift the edges and let the uncooked portion flow underneath. When eggs are set, sprinkle with cheese and spoon the dandelion mixture over half of the eggs. Fold in half and enjoy!

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Gary

      May 05, 2014 at 11:20 am

      Kevin, what is a dandelion "bud?" Is that flower? The part just before the flower opens? Something else?
      Thanks
      Gary

      Reply
      • Kevin

        May 05, 2014 at 11:34 am

        Thanks, Gary, good question....yes, the buds...closed tight and closed to the ground are best, the buds are very flavorful and edible!

        Reply
    2. Wendy P

      May 05, 2014 at 4:12 pm

      If that same calf keeps escaping, I'm thinking he will taste pretty good next winter.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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