This recipe was generously provided to us by our friends at Warbourne Organic Farm. Thanks folks!!
Ingredients
(Serves one hungry person)
1 good handful of sorrel
40 ml milk
3 organic eggs
Salt and pepper
Veg oil or butter
Method
1. Whisk 3 eggs in a large bowl, along with seasoning and milk.
2. Rinse the sorrel in clean water, and drain. Roll the leaves and roughly chop or tear the leaves.
3. Heat butter or oil in a small frying pan on a medium heat.
4. Pour the mixed eggs into the frying pan.
5. Let the bottom of the omelette cook slightly before adding the sliced sorrel.
6. Using a spatula mix the leaves slightly in to the eggy mixture.
7. Finish cooking the omelette until done as preferred.
8. Serve alongside a good crusty roll.
Time From Cupboard-To-Table
20 minutes
Categories: recipes, seasonal eating, vegetarian
