Mexican Purslane Omelet
Mexican Omelet with Purslane
1cups purslane, with stems, diced
3 large eggs
1/2 cup chopped green onion
butter or margarine
*Optional- garnish with diced tomatoes or salsa, and cheese.
Rinse the purslane. Add the diced onion and purslane to a hot skillet. Saute about five minutes. Add the eggs and cook as you would a large omelet.