This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
33 K 5/5 (2 reviews)
50 min.
Easy
4 people
6 IngredientsLast modified on: June 1st 2022
For 4 people, you will need:
200 g 
250 ml 
8 
30 g 
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 200 g sorrel: rinse thoroughly then dry in a salad spinner.
Stage 3 - 4 min.
Bring 250 ml liquid cream to the boil in a small saucepan. Salt and pepper.
Stage 4 - 1 min.
Add 2/3 of the sorrel.
Stage 5 - 10 min.
Stage 7 - 1 min.
Add the remaining sorrel. This might look like a lot, but don't worry, just mix it in.
Stage 8 - 5 min.
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.
When the butter has melted and is beginning to sizzle, pour in the egg and sorrel mixture.
Leave to cook gently.
Stage 9 - 5 min.
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.
Turn off the heat and leave to rest for a good 5 minutes to finish cooking.
Stage 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.
for a more indulgent version, try adding morels or a mushroom duxelles to the cream and sorrel sauce.
Keeping: Should be eaten right away.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 10 RDI=1 % | 140 RDI=20 % | 1,560 RDI=80 % | 6,520 RDI: 80 % |
| Per 100 g | 6 RDI=3 % | 1 RDI=0 % | 20 RDI=2 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 10 RDI=6 % | 2 RDI=0 % | 40 RDI=5 % | 390 RDI=20 % | 1,630 RDI: 20 % |
How much will it cost?
- For 4 people : 5.85 €
- Per person : 1.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Chilli langoustines, Creamy risotto with vegetables , Panna cotta, Smoky potato and potimarron gratin, Pear and chocolate tart with a hint of mint, ... See them all 170
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Herb salad, Scallops with sorrel and Noilly Prat, How to prepare sorrel, Sorrel pesto, ... See them all 10
Butter
Like these other recipes: Antoinette's caramelized apple cake, Oat shortbread biscuits, Beurre d'escargot, Brownies, Apple and whisky crumble, ... See them all 476
Egg
Like these other recipes: Tarte Normande, Brownies, Chocolate eclairs, Lime crémeux, Galette Charentaise, ... See them all 238
Other recipes you may also like
Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze. July 14th 2013104 K4.3 2 hours 10 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020154 K 50 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025473 K 25 20 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven. December 19th 2014312 K4.6 14 hours 6 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.10 M 364.7 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.