Sorrel Frittata Recipe

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Sorrel Frittata Ingredients

3 cup stems removed & torn sorrel
1/2 cup boiling salted water
6 eggs
2 tbsp sour cream
1 pinch cayenne pepper
1 seasoned salt
1 freshly ground pepper
1 medium boiled until tender red potato
2 tbsp butter
1/4 cup minced shallot
3 tbsp sour cream

A Recipe for
Sorrel Frittata

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Sorrel Frittata

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Sorrel Frittata Directions

paprika garnish leaves sorrel

Cook sorrel* in boiling salted water in large saucepan until tender,
about 1 minute. Drain well. Squeeze dry, then pat dry with paper
towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt
and pepper to blend in medium bowl. Mix in cooked sorrel.

Preheat broiler. Peel potato and finely chop. Melt butter in heavy
10-inch broiler proof skillet over low heat. Add shallot and cook
until tender, stirring frequently, about 6 minutes. Increase heat to
medium. Add potato and stir until coated with butter. Add egg
mixture. Reduce heat to low and cook until bottom of frittata is set
and only top surface is runny, about 10 minutes. Spread 3 tablespoons
sour cream over top. Sprinkle lightly with paprika. Broil until top
is light brown, watching carefully. Transfer to platter. Surround
with sorrel leaves. Cut into small slices. Serve hot or at room
temperature.

*Can substitute torn spinach leaves.

Serves: 6

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Sorrel Frittata Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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