Sorrel with egg

1 serving

20 minutes

A simple and generous version of the standard omelette - with sorrel and grated cheese. Something similar is prepared in the south of Italy, in Sicily, pouring fried wild asparagus with an egg. Of course, you won't find wild asparagus in our garden, but sorrel is abundant - its sourish taste gives the omelette a summery feeling of freshness.

Energy value per serving

• Calories: 660.8
• Proteins: 30.6g
• Fats: 54.9g
• Carbohydrates: 9.4g

Ingredients

• Onion: 50 g
• Sorrel: 50 g
• Spinach: 50 g
• Chicken egg: 3 pc
• Hard cheese: 20 g
• Melted butter: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the onion into small cubes.

   Required ingredients:

   • Onion: 50 g

2. Wash the sorrel well, remove the tough stems, and chop the leaves.

   Required ingredients:

   • Sorrel: 50 g

3. Do the same with spinach - remove the tough stems and chop it.

   Required ingredients:

   • Spinach: 50 g

4. Beat the eggs with salt and pepper.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Heat ghee in a pan and fry the onion until golden.

   Required ingredients:

   • Melted butter: 30 g
   • Onion: 50 g

6. Add sorrel and spinach, continue frying while stirring for a couple of minutes until the greens reduce in volume.

   Required ingredients:

   • Sorrel: 50 g
   • Spinach: 50 g

7. Pour in the egg and fry on low heat until the omelet sets. It should remain runny on top.

   Required ingredients:

   • Chicken egg: 3 pieces

8. Sprinkle the omelet with grated cheese, fold it in half, and transfer it to a plate. Eat immediately.

   Required ingredients:

   • Hard cheese: 20 g