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.
1
Chop the onion into small cubes.
- Onion: 50 g
2
Wash the sorrel well, remove the tough stems, and chop the leaves.
- Sorrel: 50 g
3
Do the same with spinach - remove the tough stems and chop it.
- Spinach: 50 g
4
Beat the eggs with salt and pepper.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Heat ghee in a pan and fry the onion until golden.
- Clarified butter (ghee): 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.
- 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.
- Chicken egg: 3 pieces
8
Sprinkle the omelet with grated cheese, fold it in half, and transfer it to a plate. Eat immediately.
- Hard cheese: 20 g
