DANDELION OMELETTE
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[cooked-sharing]
Heat the wok.
Add 1 tablespoon of oil, then 1/2 tsp. salt.
Add the dandelion and onions.
Toss until the dandelion is tender.
Remove from wok and set aside.
In a bowl, vigorously beat together the eggs, mushroom powder, and 1/2 tsp. salt.
Mixture should be frothy.
Wash the wok and reheat it.
Add the remaining oil to the wok, allowing it to become very hot.
Pour in the egg mixture.
Allow it to cook with minimal stirring.
When almost cooked, add in the vegetables.
Turn in the outer rim of the omelet into the middle, over the vegetables.
Flip the omelet to the other side to continue cooking until lightly golden. Splash with wine and serve.
Ingredients
Directions
Heat the wok.
Add 1 tablespoon of oil, then 1/2 tsp. salt.
Add the dandelion and onions.
Toss until the dandelion is tender.
Remove from wok and set aside.
In a bowl, vigorously beat together the eggs, mushroom powder, and 1/2 tsp. salt.
Mixture should be frothy.
Wash the wok and reheat it.
Add the remaining oil to the wok, allowing it to become very hot.
Pour in the egg mixture.
Allow it to cook with minimal stirring.
When almost cooked, add in the vegetables.
Turn in the outer rim of the omelet into the middle, over the vegetables.
Flip the omelet to the other side to continue cooking until lightly golden. Splash with wine and serve.
