Being a locavore means eating fresh foods grown close to home. It doesn’t get much more local that this meal; the mushrooms and dandelions are from my backyard, and the eggs are from my neighbor down the road. If your food foraging is limited to the grocery store, you can substitute button mushrooms and baby spinach.
While you’re frying up the mushrooms, mix the eggs in a bowl with salt, pepper, and a bit of milk if you like. When the mushrooms are nice and golden brown, mix in the eggs and chopped greens and stir it all together until cooked through.
Toast from homemade bread (or the neighborhood bakery if, like me, you don’t have the patience for baking) with local butter or honey completes the meal. Maybe some fresh, seasonal fruit, too. Coffee doesn’t grow in New York, so I make an exception.