Spring is a bit behind in Harbor Springs and I got to enjoy lots of spring flowers once again. It’s farther north and the cool Lake Michigan breezes we enjoy in summer keep things cooled down a bit longer in the spring.
While I was filling the planters and enjoying the weather I noticed we had a bumper crop of dandelions. Our house is in the woods and there is no lawn, just lots and lots of trees and a little bit of green here and there where the light pokes through the trees. Along the driveway (generally no trees growing there) the dandelions are going strong.
I planned to make a veggie omelet and usually keep frozen spinach on hand. When I couldn’t find any in the freezer, the dandelions came to mind. They should be pesticide free and they were in need of pulling. Seemed like a win win situation. Craig wasn’t convinced he needed dandelions for breakfast and asked that I leave the dandelion out of his portion of the omelet. I wasn’t that great at honoring his request but he was pleasantly surprised that dandelions are a nice addition to an omelet. I had local Michigan asparagus that was a very pretty purple but once cooked, it gives of the purple and goes back to plain old green asparagus.
5 large eggs, beaten
3 or 4 stalks of asparagus, chopped
2 mini red bell peppers or about ½ of a red bell pepper diced
1 small onion, diced
6 to 8 nice sized dandelions, coarsely chopped, just the greens, no flowers
2 ounces sharp cheddar cheese, shredded or sliced
2 to 3 tablespoons chopped fresh herbs (parsley, rosemary or chives or a combination)
Salt and pepper to taste
2 teaspoons olive oil
Heat 1 teaspoon olive oil in large non stick skillet over medium high heat. Add asparagus, red peppers, onion and dandelion to pan and sauté until onion is beginning to brown. Add fresh herbs and sauté briefly. Remove vegetables from pan and add remaining olive oil to pan. Add beaten eggs to skillet and cook until eggs are just beginning to set in the center. Tilt skillet and lift edges of omelet with spatula to let uncooked portion of eggs flow underneath, about 3 minutes. Add vegetables to half of the egg mix, top with cheese and fold uncovered half of omelet over the cheese veggie mix. Slide onto serving plate, divide and enjoy.