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.
Brought to you by the Victory Seed Company -
www.VictorySeeds.com
Copyright © 1998 - 2020 - All Rights Reserved |