I made this all with ingredients from a farmers market; eggs, sorrel, and parsley. It was so simple, yet so delicious. This breakfast reminded me of a quote that Francis Mallmann said in a Food & Wine article Smoke Signals, “the simpler you cook, the more it has to be perfect.” I enjoy making simple omelets with fresh eggs, trying to improve upon my omelet skills every time. By keeping it simple, I appreciate each ingredient more. This one came out great. Very light, fresh tasting, soft, and fluffy. The bitter taste of the sorrel in between bites of my omelet was a really nice contrast too! The sorrel is from Maple View Farm, an organic farm that grows delicious herbs and vegetables.
Ingredients: Sunflower oil (enough to coat the bottom surface area of the pan, let the oil smoke off a little, then add the lightly beated egg, immediately make an X in the pan with a wooden spatula to gently disturb the egg, add crushed black pepper and sea salt. Closely watch the color of the bottom of the omelet. Before it starts to brown, fold it over and flop it onto a plate.
