Yield: 1 servings
Measure | Ingredient |
---|---|
20 \N | Sorrel leaves -- the stems |
\N \N | Removed |
3 teaspoons | Butter |
3 \N | Eggs |
2 tablespoons | Water |
\N \N | Salt |
\N \N | 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 :