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.
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
Variations: ham or bacon bits, lox or salmon would all be welcome additions to the above recipe.
Keywords: sorrel frittata