Categories: Cheese/eggs, Vegetables 
      Yield: 1 servings 
  
     20    Sorrel leaves 
           - the stems removed 
      3 ts Butter 
      3    Eggs 
      2 tb Water 
           Salt 
           Freshly milled pepper 
      2 tb 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, 
  season with salt and pepper, then stir in the sorrel. Melt the remaining 
  butter in the omelet 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 
  omelet, pour in the cream and serve.