>> 2 cups chopped purslane
>> 1 small pepper (chopped)
>> 2 onions chopped fine
>> 1/4 milk
>> 12 eggs
>> 1/4 cup (total) feta and cheddar cheese (or just cheddar)
>> spices such as garlic, sea salt, pepper, etc.
Preheat oven to 350°F. Grease a muffin pan.
Sauté onions and peppers about 5 minutes (using butter or oil of your choice)
In a blender or food processor place the eggs, milk and spices of your choosing. Shred or cut up the cheese and add into the processor. Add the sautéed onions and pepper. Blend well.
Stir in the purslane and any other wild greens you may want to add.
Bake for 20 to 25 minutes, until the egg is thoroughly cooked.
Once cooled, any extras can be stored in an airtight container in the fridge for two or three days.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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