Sorrel omelet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Sorrel leaves -- the stems | |
| Removed | ||
| 3 | teaspoons | Butter |
| 3 | Eggs | |
| 2 | tablespoons | Water |
| Salt | ||
| Freshly milled pepper | ||
| 2 | tablespoons | Cream |
Directions
CUT THE SORREL LEAVES into strips, melt half the butter in an omelet pan and cook the leaves until they have wilted and turned a gray-green color. This will take just a minute or two. Lightly beat the eggs with the water, season with salt and pepper, then Bring it to a boil and let it reduce enough just to thicken slightly. Make a slice down the center of the omelet, pour in the cream and serve.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :