This is a wonderful dish to eat in the wild because it takes minutes to cook on an open fire but tastes as if a Michelin-starred chef has spent years concocting the recipe.
It has a light, sophisticated, delicious flavour and melts in the mouth.
If ever there was a need to cheer up a partner-in-crime, some wild sorrel and a few eggs would sort things out.
This omelette is unfathomably good with pan-fried beefsteak mushrooms.
Feeds 2
1. Whisk the eggs together, season with salt and pepper and add the milk or cream.
2. Heat a heavy, non-stick frying pan over a high heat until it is smoking hot and add half the butter.
3. When the butter has melted and is sizzling, pour in half the egg mixture. Swirl it around so that it coats the whole pan and let it cook for about 20 seconds.
4. With a wooden or plastic spatula (a metal utensil will scrape the non-stick pan), tip the pan while scraping the eggs up away from the tilt and let the runny eggs pour down into the bare part of the pan.
5. Add half the sorrel and cook for a further 20 seconds, and then repeat the tilting and scraping all around the pan.
6. When the top is still slightly runny (this bit is open to discussion - some people say that a wet omelette is the only answer), tip the pan towards a waiting plate and roll it up and out on to the plate.
7. Remember that the eggs will keep cooking after they have left the pan. Repeat with remaining ingredients to make the second omelette.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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