How to make a sorrel omelette

Roundabout now there's a flush of new leaves on the wild sorrel (Rumex acetosa) that grows on most of the hedge banks around here. On the way back from taking the refuse bags down to the road for tomorrow's collection I picked a handful of the narrow, dark green, shield-shaped leaves.
Later, (clockwise from top left) I put a knob of butter in a hot pan, tossed in the  leaves  and waited a few seconds while they  melted into a khaki-coloured mush. Then I poured the beaten egg on top and made the omelette in the usual way.

The sharp citric tang of the sorrel contrasts with the buttery softness of the egg and raises the whole omelette experience by a notch.

(You can of course use home-grown or shop-bought sorrel)