Deborah Madison

Sorrel Omelet

Preparation info
  • Makes

    1 or 2

    servings
    • Difficulty

      Medium

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

Sorrel is an herb that goes perfectly with eggs. Lemony and tart, it adds considerable liveliness to a food that is naturally dense. I like to add a spoonful of warm cream to the omelet, which slightly softens the acidity of the sorrel and seeps into the eggs.

Ingredients

  • 15 sorrel leaves, stems removed
  • 2 to 3 teaspoons butter
  • 2 eggs

Method

Cut the sorrel leaves into strips, melt half the butter in an omelet pan, and cook the leaves until they have wilted and turned a gray-green color, a minute or 2.

Lightly beat the eggs with the water, season with salt and pepper, and stir in the sorrel. Melt the remaining butter in the omelet pan and, when it is hot, add the eggs. As the edges cook, pull them into the middle of the pan