Omelet with sorrel
An original recipe, but absolutely delicious omelet with sorrel carefully decorated. A real treat
1. Remove the stems, wash and drain sorrel.
2. Melt 1 teaspoon of butter in a saucepan over low heat, add the sorrel, allow to melt and reduce gently turning occasionally.
3. When all the water from the sorrel has disappeared. Stir in the sorrel to the beaten eggs.
4. Heat the oil and butter in a frying pan. As soon as the mixture begins to crackle, add the beaten eggs.
5. With a spatula, bring the edges inwards, stirring. When the eggs start to solidify, give the omelet a back and forth from front to back to prevent them from sticking. Continue cooking for 1 minute, the underside of the omelet should be golden and soft outside.
6. Gently slide half of the omelet on a plate, then flip the pan so that the omelet folds in half.
Photo credit: Sucré Salé
