Sorrel Omelet with Warm Cream

Category: 
Main Courses
Seasons: 
January, February, December

Courtesy of Deborah Madison, author of Vegetable Literacy
Photography by Carol Ann Sayle

Here the sorrel is cooked into a puree for an omelet, then finished with a little cream, which is a perfect match for this tart herb.

Easy

Sorrel Omelet with Warm Cream

Ingredients

For 1 Person(s)

Cream

  • 3 teaspoons butter, divided
  • 15 medium-size sorrel leaves, stems removed, cut into strips
  • 2 farm eggs
  • 2 tablespoons water
  • Sea salt and freshly ground pepper
  • 1 tablespoons heavy cream

Sorrel Omelet with Warm Cream Directions

  1. Melt half the butter in a small skillet, add the sorrel and cook for just a few minutes until the leaves have wilted and are grayish green.
  2. Whisk the eggs with the water, a few pinches salt and some pepper. Stir in the sorrel.
  3. Add the remaining butter to an omelet pan and, once it’s hot and foamy, add the eggs. As the edges cook, pull them into the middle of the pan with a fork, tilting the pan as you do, so that the uncooked eggs flow onto the bare pan. When the eggs are cooked, fold the omelet into thirds and turn it out onto a warm plate. Return the pan to the heat, add the cream and bring it to a boil. Make a slice down the center of the omelet, pour in the cream, then serve with an additional shower of freshly ground pepper.

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