Parmesan, Mushroom, Dandelion Green Scramble

April 23, 2019

By Chef Yadira Garcia, Happy Healthy Latina 

I love a good fluffy scramble. Its the perfect canvas to fold in fresh seasonal vegetables and greens for an anytime meal not just breakfast. post workout have some eggs, the weekend have some eggs, make a weekday dinner fancier crack an egg on it! You get where I am going here. The sharpness of the parmesan, the subtle heat of the red pepper flakes, the earthiness of the mushrooms and the bitterness of the dandelion greens all play so well together to elevate a lazy scramble. 


2 Tbsp Ghee, Divided ( Use grass fed Butter if you don't have ghee on hand)

2 eggs, cracked and whisk

1/2 Cup Mushrooms , sliced 

1 Cup Dandelion Greens

2 Tbsp Pecorino or Parmesan Cheese

1 Tbsp Red Pepper Flakes (Use Cayenne if you like more heat)

Sea Salt and Pepper to taste  

1/2 Avocado, Sliced for serving 


1. Sautee Mushrooms in 1 Tbsp Ghee season with sea salt and pepper. Set to the side.

2. Add 1 Tbsp Ghee over very  low flame. Add Eggs. Fold eggs over onto each other every  slowly as it cooks (this produces a creamy fluffy egg with no milk)

3. When the eggs are 75 percent of the way done, add mushrooms, dandelion greens, red pepper flakes, pecorino. Cover and let the greens steam and eggs cook rest of way through 

4. Add sea salt and pepper. Serve with Sliced Avocado and rose salt. 


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