Sorrel is a member of the same botanical family as rhubarb. That might explain why they both spring from the ground about the same time in spring. And, why bitterness is their chief attribute. Rhubarb’s bitterness is extreme without sugar, Sorrel’s is a bright lemony sharpness. Tender leaves can be added to salads. As they get a little bigger, I make this Farmer’s Frittata with Sorrel.
There are three kinds of sorrel – English, French and Red-Veined. My friend Penny Marshall gave me some English and French Sorrel years ago and I love when I remember to pick some while it’s still at the tender stage. Sorrel will grow from early spring until snow but the leaves get too tough and bitter later.
When you cook it, it tends to turn olive-grey-green so it’s nice to cook it with other brighter vegetables. It’s a great addition to soups, lasagna (especially a seafood lasagna) and potato gratins.Print
Farmer’s Frittata with Spring Sorrel
You might be surprised to see a full eight cups of sorrel in this recipe but rest assured it melts down to 1 cup after a few minutes sauté in the pan. Serve this as a lunch or light supper with salad. Or, divide the vegetables amongst muffin tins, bake them until firm, cool and freeze as individual omelettes that can be reheated as you scoot out the door on busy mornings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: eggs
- Method: saute and bake
- Cuisine: Italian
1 teaspoon butter
1 teaspoon olive oil
½ cups diced onion or shallots
8 cups sorrel, washed, stems removed and chopped
1 cup chopped cooked new potatoes
½ cup chopped cherry tomatoes
2 Tablespoons whipping cream
2 ounces gruyere or cheddar cheese, chopped
Chives, chive flowers and/or micro greens for garnish
- Heat a pan (that can go in the oven) and melt the butter, add the olive oil and the onions and cook until they become translucent.
- Add the sorrel and cook covered for a few minutes. The sorrel will melt down. Remove the cover, place the potatoes and tomatoes evenly around the pan.
- Crack the eggs into a bowl and whisk in the cream until smooth. Pour evenly over the vegetables in the pan and spread the cheese pieces throughout.
- Cook covered on low to medium heat until the eggs look set and are just a little loose and jiggly on top.
- Transfer to the oven and bake uncovered for about 10 minutes or until set and slightly browned on top.
- Garnish with chives, chive flowers and/or micro greens.
- Enjoy with salad and a crusty bit of bread.
Variations: ham or bacon bits, lox or salmon would all be welcome additions to the above recipe.
Keywords: sorrel frittata