Sorrel Omelette (1 serving) 20 Sorrel leaves (with the stems removed) 1 Tablespoon butter 3 large eggs 2 Tablespoons water salt - to taste freshly milled pepper - to taste 2 Tablespoons cream Cut the Sorrel leaves into strips, melt half the butter in an omelet pan and cook the leaves until they have wilted and turned a gray-green color. This will take just a minute or two. Lightly beat the eggs with the water and season with salt and pepper. Stir in the sorrel. Melt the remaining butter in the omelette pan and when it is hot, add the eggs. As the edges cook, pull them into the middle of the pan with a fork, tilting the pan as you do so that uncooked eggs will flow into its place. When the eggs are cooked, fold the omelet in thirds and turn it out onto a plate. Return the pan to the fire and add the cream. Bring it to a boil and let it reduce enough just to thicken slightly. Make a slice down the center of the omelette, pour in the cream and serve. Sorrel is an herb that also goes by the name spinach dock. It looks a bit like spinach but has a surprising tangy flavor you wouldn't expect. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 493. Submitted 9/13/2002.