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Sorrel
Omelet
In
a heavy pan, heat half the butter. Using a garlic press,
(mince garlic if you don't have a press), add garlic
to pan and saute garlic in butter for 30 seconds. Add sorrel
and salt. Cook on medium heat for about five minutes, while
stirring. Add mushrooms, and cook similarly for another 5
minutes.
Combine the eggs and cream in a bowl, beating gently. Add the
sorrel mixture and combine.
Add the remaining butter to a skillet
and heat until butter is slightly browned.
Add
the egg mixture and stir briskly with the back of a fork
or spoon until the eggs are evenly spread on the bottom of
the skillet. Let set for a minute. Keep moving the unset
eggs around with the utensil smoothly until there is no liquid
left. Do not overcook. Shake the pan gently over the heat
a few times. Fold the omelet over in half and serve. |
Ingredients
4 eggs
1 tbsp. cream or soy creamer
1 c. sorrel,
cleaned & trimmed, shredded
1/2 c. shiitake mushrooms, cleaned, destemmed and chopped
2 tbsp. butter or ghee, divided
1 garlic clove, peeled
1/4 tsp salt
NOTE: Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type stores
and markets. It is ideal for cooking because it does not burn
unless heated to excess and can be kept indefinitely without
refrigeration as long as it is covered and stored in a cool,
dry location. In Aryurveda, ghee is believed to be a healing
food, promotive of memory and intelligence and also the base
for herbal ointments to treat burns, skin rashes. Ghee is considered
good for all doshas (body types) however, Kapha types are warned
not to overdo it. |
