Sorrel and goats cheese omelette. This is my version of a classic French omelette. Sorrel is a perennial herb, which is at its best in the spring. It has a lemony flavour and is a good source of calcium, iron and vitamin C. If you can’t find sorrel, use spinach or chard with a tsp of lemon rind.
Serves 2
1⁄2 tbsp olive oil
1⁄2 tbsp butter
2 handfuls of sorrel, spinach or chard
3 eggs
50g of soft goats cheese
salt and ground black pepper to taste
- Wash,dry and shred the sorrel.
- Heat a saucepan and melt the butter until it browns.
- Add the sorrel or spinach and sauté’ until it wilts, lightly season, cover and put to one side.
- Heat the oil in a large non-stick frying pan to medium heat.
- Place the eggs into a medium bowl, season with salt and pepper and lightly beat.
- Pour the eggs into the pan and swirl the mixture around.
- As the egg starts to set, draw it away from the sides of the pan and allow any loose egg to take its place.
- Repeat this until all of the egg has set.
- Spoon the sorrel onto one half of the omelette, break up the cheese and place on top of the sorrel.
- Fold over to make a semi circle, turn the heat right down and cook for a further minute.
