CALENDULA & DANDELION EGGS

(from greenfood’s recipe box)

Prep time: 10 minutes
Cook time: 20 minutes
Serves 5 people

Ingredients

  • 6 eggs, beaten
  • splash of half and half
  • 1 tablespoon of extra virgin olive oil
  • 2 Tablespoons fresh dandelion leaves, chopped
  • 1 Tablespoon fresh tarragon, chopped
  • 3 Tablespoons fresh lambsquarters, chopped
  • 3 Tablespoons fresh calendula petals
  • 1 garlic clove, chopped
  • 1/4 large onion, chopped
  • pinch himalayan sea salt
  • black pepper to taste
  • 1/3 cup fresh mozzarella crumbled or feta

Directions

  1. Wash your fresh eggs and beat them in a bowl with the cream. Saute onion on med low for a few minutes til soft, add the garlic and the greens. Cook just 1-2 minutes.

  2. Add fresh calendula petals and cheese to eggs. Add the greens mixture, salt and pepper. Mix up.

  3. Grease a muffin tin – grease it a lot, mine stuck!!!

  4. Pour your mixture into the tin, mine filled 11 cups. Bake in a preheated oven at 350o for 20 minutes. Let cool 5 minutes or so and eat them up!

  5. FREEZE THE LEFTOVERS!

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