| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cheese/eggs, Vegetables |
1 |
Servings |
INGREDIENTS
| 20 |
|
Sorrel leaves the stems removed |
| 3 |
ts |
Butter |
| 3 |
|
Eggs |
| 2 |
tb |
Water |
|
|
Salt |
|
|
Freshly milled pepper |
| 2 |
tb |
Cream |
INSTRUCTIONS
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.
This will take just a minute or two. Lightly beat the eggs with the water,
season with salt and pepper, then 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 with a fork, tilting the pan as
you do so that uncooked eggs will flow into its place. When the eggs are
cooked, fold the omelet in thirds and turn it out onto a plate. Return the
pan to the fire and add the cream. Bring it to a boil and let it reduce
enough just to thicken slightly. Make a slice down the center of the
omelet, pour in the cream and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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