Eating from the garden is so gratifying, even when it’s just one or two ingredients. We happen to have a sorrel plant that just keeps getting bigger, and bigger, and…
And we just can’t seem to make a dent in it, no matter what we do. A friend from work suggested a potato and sorrel gratin….mmm sounds delish.
But for the time being, we harvested a measly two mongo leaves for omelets. Sorrel has a tartness to it, similar to those little yellow flowers that I used to chew on in grade school…and as a matter of fact, those weed flowers are called Oxalis because of the oxalic acid they contain, and it is that same oxalic acid that is found in sorrel. When cooked, however, sorrel looses it’s sharpness, but keeps that gentle lemony flavor. For that reason, it’s wonderful with eggs, cheese, and a whole host of rich foods.
When making omelettes, I like to have all the ingredients ready in bowls since the process goes pretty quickly.
How to Make and Omelette
Scott placed an 8-inch teflon pan over medium-low heat, and allowed it to heat through (be sure you don’t over heat your teflon pan). Then he added a knob of butter and used a plastic spatula to swirl it around, coating the surface. As the butter’s sizzle began to quiet, he poured in the eggs (we used three per omelette) which had been gently whisked with a fork. As soon as the eggs hit the pan, he stirred by swirling the pan and moving the spatula simultaneously. He let it sit for about 30 seconds, and then he gently scooted the spatula in there, moving the curds and tipping the pan to let the uncooked egg find it’s way to the heat. Let it sit for another 30 seconds and then slipped the spatula in around the edges, making sure that the bottom was fully cooked and that the eggs would release from the pan. Sitting for another 30 seconds, he topped one half of the omelette with our chopped sorrel and grated cheese (“what kind?” you ask…I have no idea…it was a languishing nub leftover from something). Then he used the spatula to ease the un-topped edge up and over, allowing space for one more fold to occur.
Ta da! Yummy, fresh, fast, local, and filling. We ate ours with baby lettuces and buttered toast. And I was happy.