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Sorrel Omelet

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Submitted by stephanie91

YIELD

1 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

20 2E+1
X X SORREL LEAVES
stems removed *
3 15
TEASPOONS ML BUTTER
3 3
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML WATER
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly milled, to taste *
2 3E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 373 78% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 685mg 228%
Sodium 305mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 40g
Vitamin A 26% Vitamin C 0%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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