Dandelion Bud Omelette

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

There is something very satisfying about using edible flowers to cook with; it makes one feel both resourceful and inspired. You should pick dandelion buds which are showing yellow about half way down the bud.


  • handful dandelion buds
  • 15-20 very young dandelion leaves
  • 4 large eggs
  • 25 g/1 oz unsalted butter
  • sea salt
  • black pepper


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 mixture and, as the eggs begin to cook around the edges of the pan, pull them back with a wooden spoon, letting the liquid egg run to the sides. Remove from the heat when the sides of the omelette are set but the centre is still soft. Using a spatula, fold the omelette over in thirds, cut in half across and turn quickly out on to warmed plates.