Recipes from San Jose’s First Eco-Village: French Sorrel Omelet

Recipes using native plants can be hard to come by but there is no reason these plants can’t be incorporated into everyday cooking or something special. Our intern Louise explains what to do with sorrel!

french omelet with sorrel
french omelet with sorrel

French sorrel is a perennial plant, meaning that the same plant can survive in the garden for many years. You can pick the leaves every day of the year which makes this plant is a very interesting one to grow! French sorrel can be eaten fresh as well as cooked. You will be amazed by the iron taste it has.

  • Eggs (3 for 2 people)
  • French sorrel from our garden

    native sorrel
    native sorrel
  • Butter
  • Salt, pepper
  • Optional: mushrooms, garlic…
Preparation (15 min):
  • In a bowl, whip the eggs with a fork, incorporating as much air as you can
  • Add salt and pepper
  • Wash the sorrel
  • Chop the leaves
  • Cook the leaves with butter on low heat for 5 minutes
  • Put the leaves in the egg bowl
  • Add a little bit of butter in the pan, and turn up the heat
  • When the pan is really hot (very important), empty the contents of the bowl in the pan and cook it until you get the texture you love!

Bon appétit!

Other ideas to cook with French sorrel: Egg salad, soup, quiche …

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