Sorrel omelet

Yield: 1 servings

Measure Ingredient
20 Sorrel leaves -- the stems
Removed
3 teaspoons Butter
3 Eggs
2 tablespoons Water
Salt
Freshly milled pepper
2 tablespoons Cream

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 :

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