Sorrel Omelet

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Omelets were well established in the kitchens of both the English and the French by the time South Carolina was settled. Early versions in the Low- country often included sorrel, spinach, and tansy—a recipe unchanged since the Middle Ages. The omelets were, in fact, often called “tanseys.” Tansy has disappeared from Lowcountry tables, but it is still thought to have abortive properties among old root doctors. Tansy is very bitter and aromatic, and I use it sparingly in combination with othe