Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Makes 4 sandwiches.

Purslane transforms a basic sandwich into a nutrient-dense meal that's sure to satisfy everyone.

- click for video -

Ingredients

>> 6 tbsp purslane pesto (see note below)
>> pre-made purslane and feta omelette (see below)
>> 4 English muffins

Instructions

Slice the English muffins in half. Spread 1.5 tbsp purslane on one side of each muffin. Cut a piece of your omelette and place it on the purslane. Should your omelette be thin, add another piece of omelette.

Place in a toaster oven and toast at 300 degrees for about 8 minutes, or until heated through and toasted.

Serve and enjoy.

Notes:

- For the pesto please click here.

- For the omelette, mix 3 eggs with some chopped purslane and other greens if desired. Add as much or as little feta cheese, (or shredded mozzarella), and a finely chopped garlic clove. Cook as you would any omelette. Make double the amount and store in a sealed container in the fridge for up to a week so you can have some on hand for making more sandwiches!

Wild Edibles in Recipe: Purslane

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes