Sorrel Omelet


4 fresh large eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred the sorrel. In a heavy pan, heat half the butter and add the sorrel and salt. While stirring continually, cook the sorrel for about ten minutes.

 

Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture. Add the remaining butter to a skillet and heat until butter is slightly browned. Pour the egg mixture into the skillet and stir briskly until the eggs are evenly spread.

 

Keep moving the unset eggs around with a spatula until there is no liquid left. Be careful not burn or overcook. Shake the pan gently over the heat a few times. Fold the omelet in half and serve.

 

Note: Do not cook sorrel in an aluminum or cast iron vessel. It will discolor and negatively flavor your recipe.

 


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