Mexican Omelet with Purslane
2 cups purslane, with stems, diced 6 large eggs 1 cup chopped green onion butter or margarine
Rinse the purslane. Add the diced onion and purslane to a hot skillet. Sauté about five minutes. Add the eggs and cook as you would a large omelet. Garnish with chopped tomato. Serves 3. |