|Fresh picked sorrel|
I was a vegetarian for many years – it was an experiment that lasted through much of high school and college. I eliminated chicken, pork, and beef, but I still ate fish and eggs. Now that I cook for my own family, I never feel the need to include meat every night for dinner. No one ever misses it!
Last week, I ordered sorrel through our farmers market delivery – I had never tasted sorrel before but the photos looked great. It was leafy and green. How could it be bad? I did a little reconnaissance before the sorrel arrived – was it an herb or was it a leafy green veggie? Admittedly, I am not certain I remember the answer. Perhaps it is best considered to be a cross between the two. Sorrel tastes like a green that has taken a bath in lemon juice. The flavor is completely unexpected!
For dinner the other night, I quickly sauteed an entire bunch of sorrel in a little bit of olive oil. When I say quickly, I mean 1 or 2 minutes – it wilted almost immediately and lost its bright green color. Sauteeing the sorrel seemed to intensify the citrus flavor. I set it aside and prepared the omelette in the same pan.
|Maybe a bit too browned…|
To make the omelette … I lightly whisked eight farm fresh eggs with about 2 tablespoons cream. I poured the eggs into a hot pan with the residual oil left over from sauteeing the sorrel. I let the egg mixture evenly cook over medium heat in the bottom of my deep, heavy-bottomed pan, gently pulling the edges of the egg away from the sides with my spatula.
When the edges of the omelette looked sufficiently cooked but the middle was still runny, I placed heaping teaspoons of garlic and dill goat cheese and spoonfuls of cooked sorrel on one half of the egg. Using my spatula, I gently lifted the other half of the omelette and folded it over the filling. I pressed down on the omelette to seal the edges and removed it from the heat.
We served our omelette for dinner with fresh (no spray!) strawberries from Sunshine Strawberry Farm. Yum!
|Local, North Carolina Strawberries|