Sorrel and goats cheese omelette

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

  1. Wash,dry and shred the sorrel.
  2. Heat a saucepan and melt the butter until it browns.
  3. Add the sorrel or spinach and sauté’ until it wilts, lightly season, cover and put to one side.
  4. Heat the oil in a large non-stick frying pan to medium heat.
  5. Place the eggs into a medium bowl, season with salt and pepper and lightly beat.
  6. Pour the eggs into the pan and swirl the mixture around.
  7. As the egg starts to set, draw it away from the sides of the pan and allow any loose egg to take its place.
  8. Repeat this until all of the egg has set.
  9. Spoon the sorrel onto one half of the omelette, break up the cheese and place on top of the sorrel.
  10. Fold over to make a semi circle, turn the heat right down and cook for a further minute.