Omelet with Sorrel

Rinse sorrel with care and spin dry. Remove leaves from stems and cut into small strips. Sauté finely chopped onions in a little butter until soft, add sorrel until the liquid has evaporated. Mix salt, eggs, pepper and chive rolls. Pour half of the mixture into a greased frying pan and cook on a medium gas flame. Spread half of the sorrel and onion mixture evenly on top and fold the omelet over. Cook the second omelet in the same way. (Half an omelet per person.)

Our tip: Always use fresh chives if possible!

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