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US Regional   -   Sorrel Omelet (South Carolina)   adapted from Hoppin' John's Low Country Cooking by John Martin Taylor

  • 4 Large Eggs
  • Salt And Pepper -- To Taste
  • 1 Bunch Sorrel Leaves -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 2 Tablespoons Olive Oil
  • 1 Bunch Chives -- Chopped
Directions Beat eggs with salt and pepper. Add sorrel and garlic. Saute egg mixture in oil for 5 minutes per side. Sprinkle with chives and serve.
Serves 4
Time to Make 0:00

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