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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






Method :

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.















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