[gluten free & dairy free] sorrel scramble

"What's the best way to eat it?" I asked, she quickly responded with "Quiche! With sharp cheddar cheese and herbs". The recipe that she rattled off to me sounded delicious and was all I needed to hear as I quickly paid for and slipped the whole bunch of French Sorrel into my bag. I couldn't recall ever tasting sorrel before, so when I discovered it my local market, I was excited to give it a try.

A lemon-y and slightly sharp pepper flavor hit my taste buds as I first bit into the bright green leaf. I find it helpful to taste an ingredient that I'm unfamiliar with before I begin to cook. It helps me to better choose what I season and mix it with.

I ran out of time for a quiche, but knew that all of the ingredients could be made into a scrambled egg dish. I began by washing and chopping the sorrel, adding mushrooms & green onion. Then quickly sauteed them in a small skillet (quickly is key, as the sorrel starts to become mushy if you overcook) and set the whole mess aside as I whipped up two large eggs and scrambled them in the pan with a sprinkle of kosher salt & a crack of black pepper. When the eggs had set, I added the veggies and Daiya non-dairy cheddar cheese, lightly tossed everything together and waited for the cheese to melt (it really does!).

[ r e c i p e ]

sorrel scramble

1 cup French Sorrel, washed and chopped

(about) 5 Mushrooms, cleaned and sliced

1 small Green Onion, sliced

2 Organic Eggs

1/4 cup Daiya Cheddar Cheese

salt & pepper to taste

Saute Sorrel, Mushrooms & Green Onions in extra virgin coconut oil until soft. Remove from pan. Beat eggs and scramble in pan over low heat. When eggs are set, add veggies and Daiya. Turn off heat and allow cheese to melt. Top with salt and fresh pepper.

serves 1

perfect for an early morning with toasted gluten free toast, fresh watermelon & berries, orange juice and a copy of today newspaper...