Plain Omelette with Sorrel RecipeOrigin: France Period: Traditional |
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A deceptively simple dish that's often more complex to prepare than it might at first seem and which is finished by the addition of a chiffonade of sorrel at the very last minute before the eggs set. Ingredients:
2 large eggs 
Plain Omelette with Sorrel Preparation:Method:Wash the sorrel leaves thoroughly then remove any tough mid ribs. Trim the ends of the leaves then shred finely across the leaves (the French call this a chiffonade. Mix together all the ingredients except the butter and sorrel leaves. Put the butter in a frying pan heated to medium temperature and add the egg mixture. Using a small spatula run around the edges of the pan, tipping the frying pan so the uncooked egg from the centre of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the centre is still just a little moist and has almost entirely set. Scatter the sorrel leaf pieces over the top so that they just set into the omelette then roll the omelette with three folds as you turn it onto the plate. |
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