Sunday, June 19, 2011

Sorrel Omelettes

One of the new strange vegetables I got from my visit to Wattles was sorrel--or at least that's what they told me.  Weirdly, sorrel is poisonous in large amounts, yet it has a role in many different cuisines.  Quite bitter, somewhat like arugula, this green was well balanced by the yangy flavors of a chickpea flour omelette with black salt, about which I recently blogged. 

Chickpea flour omelette with black salt and sorrel

I followed the same recipe as before, but I stirred as much shredded greens as I could into the batter before cooking.


Sage, dried (unrelated to above omelette)

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