1,330 easy and fully explained recipes, with 27,126 photos and 78 videos

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.

4,618 1 5

Last modified on: June 1^st 2022

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
23 min.	5 min.	19 min.	47 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Prepare 200 g sorrel: rinse thoroughly then dry in a salad spinner.

Stage 2 - 2 min.

Shred the sorrel.

Set aside.

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.

Mix well and leave uncovered on low heat to thicken.

Check the seasoning.

Stage 6 - 4 min.

Meanwhile, break 8 eggs into a bowl. Salt, pepper and beat with a whisk.

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.

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.

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.

Keeping

Should be eaten right away.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,557 Kcal or 6,519 Kj	58 gr	11 gr	142 gr
78 %	22 %	1 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
177 Kcal or 741 Kj	7 gr	1 gr	16 gr
9 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
389 Kcal or 1,629 Kj	14 gr	3 gr	36 gr
19 %	6 %	<1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Milk, Egg

How much will it cost?

For 4 people : 5.84 €
Per person : 1.46 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and chickpea purée, Rosemary steamed fish, Pasta with mustard-cream sauce, Eggs en Cocotte à la Française, Creamy Winter Vegetable Soup, ... All
	Sorrel: You can get more informations, or check-out other recipes which use it, for example: How to prepare sorrel, Salmon with sorrel, Creamy rice with green asparagus and sorrel , Scallops with sorrel and Noilly Prat, Sorrel soup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Madeleines, Turnip and Jerusalem artichoke soup, Caribbean upside-down cake, Brioche dough, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Jam doughnuts, Génoise (Genoa sponge), Checkerboard biscuits, Mouna, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
296K 14 40 min. February 21^th 2011

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
246K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
463K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
691K 313.8 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.