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Recipe: Dandelion Greens and Pepper Omelet

Words by Gail O’Hara Photographs by Ali Harper Prop Styling by Ginny Branch Food Styling by Katelyn Hardwick

Don’t laugh. For years, the dandelion has been used—by herbalists and foragers alike—in teas, food recipes and for medicinal purposes. Spinach and kale are great in omelets, but why not give dandelion greens a try? Here’s a simple recipe for you. 

Recipe: Dandelion Greens and Pepper Omelet

3 eggs
1 tablespoon olive oil or butter
1 clove garlic
1/4 cup of red onion, chopped
1 red or yellow pepper, chopped
2 handfuls dandelion greens, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon chives
Pinch of sea salt
Pinch of black pepper
Handful of cheese (cheddar, parmesan or goat cheese)



Whisk the eggs together in a bowl.

Heat a skillet on medium heat and sauté olive oil, onion and garlic for 4 minutes.

Add eggs and let the mixture cook for several minutes.

Add the peppers and dandelion greens to one side of egg mixture as it cooks.

Add the paprika, cayenne pepper, chives, sea salt and pepper.

Lower the heat and add the cheese.

Turn one side of omelet over to cover the half with the ingredients and transfer to plate!

Note: Vegans can also try this out with tofu instead of eggs.

Serves 2

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