L’Omelette à la Purée d’Oseille

Omelette with purée of sorrel

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is, after a truffled omelette, probably the next most delicious omelette of all. If you have a few roots of sorrel in your herb garden, you will always have a quick and delicious lunch or supper dish. Another version of sorrel omelette is to melt the leaves in a little butter, then mix them into the beaten eggs before cooking the omelette. There is the danger that this method, though quicker, can cause the eggs to stick to the pan. And, although simpler, the finished result is not quit