· 3 brown eggs· 1 Tbs. Butter · 1 clove crushed garlic · 3 Tbs. Of cup milk · 1/2 cup washed, organic dandelion greens and buds (not gathered from near a road) · 1/2 cup thawed spinach · 1/2 cup brie cheese, cubed with rinds removed · salt and pepper to taste · toast Heat a 9" skillet on high heat and turn down to medium. Melt the butter and coat the pan. In a separate bowl, whisk eggs and milk. Pour into the skillet and form the egg layer. In half of the omelet, place dandelion greens and buds, garlic and spinach. Next, add cheese, salt and pepper. Fold the egg base over the half and heat gently until cheese melts and spinach is warm. You will find the dandelion buds have begun to open! Serve with toast. This big omelet will feed two small children or one hungry adult. Put on your nicest plastic plate and head outside to watch the sun rise all together.
