DANDELION OMELET

¼ cup unopened dandelion buds

¼ cup sweet red pepper, chopped

2 tab. butter, divided

4 eggs

½ tea. water

½ cup shredded cheddar cheese

dandelion blossoms, opt.

In an 8” nonstick skillet over medium heat, sauté dandelion buds and red pepper in 1 tab. butter for 2 to 3 min.; set aside. In the same skillet melt remaining butter. In small bowl, beat eggs and water. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set sprinkle with cheese. Spoon dandelion mixture over half of the eggs; fold omelet in half. Garnish with dandelion blossoms.

Yield: 2 servings