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Sorrel Omelet

15 or more Sorrel leaves, stems removed
3 tsp Butter
3 Eggs
2 tbs Soy Milk or Nut milk of choice
Sea Salt
Freshly milled pepper
2 tbs Homemade Yogurt (optional)

Lightly beat the eggs with milk, season with salt and pepper. Cut Sorrel Leaves into strips, melt half the butter in a pan and cook until wilted and turned a gray-green color. This takes a minute or two and remove to a plate. Pour eggs into pan, once set up add sorrel. As the edges cook, pull them into the middle of the pan with a fork, tilting pan as you do so, so the uncooked eggs will flow underneath. When the eggs are cooked, fold the omelet in thirds and turn it out onto a plate. Top with some yogurt and serve with a whole grain breat.

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