Sorrel omelette

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g sorrel
• 2 250 ml liquid cream
• 3 8 eggs
• 4 30 g butter
• 5 salt
• 6 pepper
• Total weight: 880 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	5 min.	20 min.	50 min.

Step by step recipe

1	Prepare 200 g sorrel: rinse thoroughly then dry in a salad spinner.
2	Shred the sorrel. Set aside.
3	Bring 250 ml liquid cream to the boil in a small saucepan. Salt and pepper.
4	Add 2/3 of the sorrel.
5	Mix well and leave uncovered on low heat to thicken. Check the seasoning.
6	Meanwhile, break 8 eggs into a bowl. Salt, pepper and beat with a whisk.
7	Add the remaining sorrel. This might look like a lot, but don't worry, just mix it in.
8	Put a non-stick frying pan on low heat with 30 g butter. When the butter has melted and is beginning to sizzle, pour in the egg and sorrel mixture. Leave to cook gently.
9	As soon as the omelette is set around the edge, fold one side in and roll it up (if possible, though this isn't easy). Turn off the heat and leave to rest for a good 5 minutes to finish cooking.
10	Serve plated up ("à l'assiette"), cut into individual portions with the cream and sorrel sauce poured around.

Remarks

This recipe can also be made with spinach.
for a more indulgent version, try adding morels or a mushroom duxelles to the cream and sorrel sauce.

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