A special springtime dish, this omelet is an excellent way to appreciate the gentle, tart flavor of this unusual herb. Because sorrel cooks and readily softens at a low temperature, it can be mixed into the eggs raw. For a great lunch, toss a mixed green salad, rub hot toast with a cut clove of fresh garlic, and cook up a sorrel omelet.
Ingredients
eggs,large, fresh
cups sorrel leaves,coarsely chopped (from 1 small bunch)
tsp salt
tbsp butter,(more for finishing)
Parmesan cheese,freshly grated
1Prep eggs
1.Warm the eggs in a bowl of hot tap water.
2.Crack them into a bowl, beat them lightly, and mix in the sorrel and salt.
2Cook
1.Heat a small, heavy omelet pan over a medium flame.
2.Melt 1 tablespoon butter--it should bubble without burning--and swirl it to coat the bottom of the pan.
3.As soon as the foam subsides, pour in the eggs.
4.Let the eggs cook undisturbed for a few seconds, then start pushing folds of cooked egg to the center of the pan, allowing uncooked egg to run under.
There is no need to fold this omelet; it can simply be flipped flat when the first side is cooked.
5.As sorrel cooks, it turns a dull green--using a small knife, peek inside the omelet and look for telltale patches of bright green sorrel and undercooked egg. Continue cooking gently, flipping as necessary, until the omelet is cooked through. The total cooking time will be about 5 minutes.
3Serve
1.Turn the finished omelet onto a plate.
2.Run a pat of butter over the surface, then sprinkle lightly with Parmesan.
3.Cut in half and serve.