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Sorrel Omelet

by Trisha

  • 4 eggs (may use egg substitute or egg whites)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • ½ cup sorrel, stemmed and chopped finely
  • 1 tablespoon freshly grated Parmesan cheese or lowfat cream cheese.

Beat eggs lightly and add salt and pepper. Heat a pan until very hot, add butter. Pour in eggs and when eggs are set on the bottom of the pan spread sorrel and Parmesan or cream cheese evenly over the eggs. Lift eggs to allow uncooked eggs to run underneath.

When eggs are cooked to desired doneness, fold omelet in half and slide onto a plate. Makes two servings.

Article Type: Tip

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