2 cups purslane, with stems, diced
1 cup wild or domestic onion
1 cup nasturtium leaves and stems, diced
Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is still tender. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice.