Sorrel Omelette

Sorrel Omelette
This is the real sorrel omelette as it is done in that southern part of France where food is of the best. No omelette done with cooked sorrel can compare with it.

Ingredient To serve 2
- 4 eggs, beaten with salt and pepper
- 100 g ,fresh young sorrel leaves, stalks and middle ribs removed, finely cut with a knife
- ½ garlic clove, chopped
- 1 tbsp chopped chervil
- 30 g butter

Step by step
1. Mix the sorrel with your egg.
2. Add the garlic and chervil.
3. Melt the butter in an omelette pan.
4. Pour in the eggs and allow them to set.
5. The omelette should be made rather thick so that, the inside being less cooked
6. The sorrel which is there remains almost.
7. This gives the omelette a peculiar acid taste, extremely pleasant and fresh.

Soure: X. Marcel Boulestin, Simple French cooking for English homes