Dandelion Omelette Souffle
Pick just a handful of dandelions on your walk or bike ride and whip up this fluffy, vitamin and protein packed omelette in minutes on return.
3 eggs, separated
The whites whisked to soft peaks in one bowl, the yolks beat in another
1 tsp dijon mustard
1 big handful of washed and dried dandelion leaves, roughly chopped
Salt & Pepper to season
Good grating of parmesan or any hard cheese
A frying pan with metal/heatproof handle
Preheat oven to 200 degrees
Add the Cheese, mustard, S&P, dandelion to the yolks and mix.
Slacken with 1 spoon of whites before folding the rest of whites in, using a metal spoon and as few motions as possible to keep maximum air.
In a frying pan, grease with a little netural oil or butter and warm over a medium heat.
Tip in the mixture, gently encouraging it to evenly cover the pan. See image below.
Cook for 2mins so to create a golden brown base before placing the pan into the oven for a further 3mins.
It will be puffy and just cooked.
Turn out and fold onto a plate, sprinkle with snipped dandelion petals and serve with more dressed dandelion leaves and wild garlic mayo.