Purslane Omelet

August 19, 2006

Purslane Omelet

2 cups purslane, cut in 1-inch pieces
1 onion, chopped
2 cup greens (Swiss chard, quelites, nasturtiums, mustards, etc), cut in ribbons
1/2 teaspoon Mexican oregano or thyme, chopped
6 eggs, beaten
olive oil or butter
salt and pepper to taste

Heat oil in large skillet.  Add onions, purslane, greens and herbs.  Saute for 5 minutes.  Add beaten eggs and make an omelet.  Season to taste.


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