Sorrel Omelet
Submitted by stephanie91
Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.
YIELD
1 servingsPREP
5 minCOOK
10 minREADY
15 minSorrel is one of those garden greens that deserves way more attention than it gets. Its sharp, lemony bite pairs beautifully with eggs, and this French-style omelet showcases that pairing with nothing to hide behind.
The leaves wilt in butter in under two minutes, turning from bright green to a muted gray-green. That color change looks alarming, but it’s completely normal. What you lose in looks you gain in concentrated, tangy flavor that permeates every fold of the omelet.
Water in the eggs instead of milk keeps the omelet lighter and lets the sorrel’s acidity come through clean. Beat the eggs just enough to combine, not until frothy. You want a tender, custardy result, not a fluffy one.
The cream sauce finish is a classic French touch. A quick reduction in the same pan picks up all the browned butter and sorrel bits left behind, and pouring it into a slit down the center turns a simple omelet into something restaurant-worthy.
Kitchen Tips
- Use a well-seasoned or nonstick omelet pan; eggs at this speed need a slick surface
- Pull the eggs from the heat while the center is still slightly wet; residual heat finishes the cooking
- Work fast once the eggs hit the pan; this whole process takes about 90 seconds
Variations
- Add a tablespoon of crème fraîche to the egg mixture for extra richness
- Toss in a handful of fresh chives or tarragon with the sorrel
- If you can’t find sorrel, baby spinach with a squeeze of lemon juice approximates the flavor
Ingredients
Directions
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.
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