Sorrel with Egg
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
A simple and generous take on the classic omelet — with sorrel and grated cheese. A similar dish is prepared in Southern Italy, particularly in Sicily, where they pour eggs over sautéed wild asparagus. While we can't find wild asparagus in our gardens, we have an abundance of sorrel — its tangy flavor adds a summery freshness to the omelet.
Ingredients
- Onion - 1.8 oz
- Sorrel - 1.8 oz
- Spinach - 1.8 oz
- Chicken Egg - 3 pieces
- Hard Cheese - 0.7 oz
- Ghee - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the onion into small cubes.
Step 2
Thoroughly rinse the sorrel, remove the tough stems, and chop the leaves.
Step 3
Do the same with the spinach - remove the tough stems and chop it.
Step 4
Beat the eggs with salt and pepper.
Step 5
In a skillet, heat the clarified butter and sauté the onion until golden brown.
Step 6
Add the sorrel and spinach, and continue sautéing, stirring for a couple of minutes until the greens wilt.
Step 7
Pour in the egg and cook over low heat until the omelette sets. It should remain slightly runny on top.
Step 8
Sprinkle the omelet with grated cheese, fold it in half, and transfer it to a plate. Serve immediately.
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