Dandelion Bud Omelette

• handful dandelion buds
• 15-20 very young dandelion leaves
• 4 large eggs

Remove any stems from the dandelion buds, wash and drain. Rinse the leaves, drain and chop roughly. Break the eggs into a bowl and whisk lightly, then stir in the chopped leaves and season with crushed sea salt and black pepper.

Melt the butter in a fairly large omelette pan over a moderate to high heat. Add the dandelion buds and sauté until they start to burst open. Pour in the egg mi