Eggs represent creativity and new life. Connecting to this message translates into an intention to rediscover youthful exuberance.

Veggie Omlette
Yields1 Serving
 3 Tablespoons of oil
 1 teaspoon of salt
 1 cup of dandelion greens, chopped into 1-inch pieces
 1/2 onion sliced fine
 3 eggs
 1 teaspoon of mushroom powder
 Slash of wine
1

Heat the wok first.

2

Add 1 tablespoon of oil, then 1/2 tsp. salt.

3

Add the dandelion and onions.

4

Toss until the dandelion is tender.

5

Remove from wok and set aside.

6

In a bowl, vigorously beat together the eggs, mushroom powder, and 1/2 tsp. salt.

7

Mixture should be frothy.

8

Wash the wok and reheat it.

9

Add the remaining oil to the wok, allowing it to become very hot.

10

Pour in the egg mixture.

11

Allow it to cook with minimal stirring.

12

When almost cooked, add in the vegetables.

13

Turn in the outer rim of the omelet into the middle, over the vegetables.

14

Flip the omelet to the other side to continue cooking until lightly golden. Splash with wine and serve.

Ingredients

 3 Tablespoons of oil
 1 teaspoon of salt
 1 cup of dandelion greens, chopped into 1-inch pieces
 1/2 onion sliced fine
 3 eggs
 1 teaspoon of mushroom powder
 Slash of wine

Directions

1

Heat the wok first.

2

Add 1 tablespoon of oil, then 1/2 tsp. salt.

3

Add the dandelion and onions.

4

Toss until the dandelion is tender.

5

Remove from wok and set aside.

6

In a bowl, vigorously beat together the eggs, mushroom powder, and 1/2 tsp. salt.

7

Mixture should be frothy.

8

Wash the wok and reheat it.

9

Add the remaining oil to the wok, allowing it to become very hot.

10

Pour in the egg mixture.

11

Allow it to cook with minimal stirring.

12

When almost cooked, add in the vegetables.

13

Turn in the outer rim of the omelet into the middle, over the vegetables.

14

Flip the omelet to the other side to continue cooking until lightly golden. Splash with wine and serve.

VEGGIE OMELET

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