1 /4 cup dandelion buds
¼ cup chopped red pepper
4 eggs, beaten
1 teaspoon water
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!
The Amish Cook: Dandelion Omelet
Kevin, what is a dandelion "bud?" Is that flower? The part just before the flower opens? Something else?
Thanks, Gary, good question....yes, the buds...closed tight and closed to the ground are best, the buds are very flavorful and edible!
If that same calf keeps escaping, I'm thinking he will taste pretty good next winter.