Sorrel Omelet

15 minutes Prep: 5 minutes Cook: 10 minutes

373 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

20	x	sorrel leaves	stems removed
3	teaspoons	butter
3	large	eggs
2	tablespoons	water
1	x	salt	to taste
1	x	black pepper	freshly milled, to taste
2	tablespoons	cream

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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Nutrition Facts

Serving Size 222g

Amount per Serving

Calories 373 78% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 685mg	228%
Sodium 305mg	13%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 20.0g	40%

Vitamin A	26%		Vitamin C	0%
Calcium	11%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal