A delicious Lebanese recipe from the book Comptoir Libanais Express, summed up by the man of the moment, Tony Kitous.
Done well, omelettes can be deliciously satisfying and hugely indulgent. Think of the eggs as a blank canvas- they’re simply a base to which you can add all kinds of ingredients. There are infinite varieties of omelettes in Lebanon which could easily constitute a book in itself.
Olive oil, for frying
Two large field mushrooms
Two spring onions, roughly chopped
15g pine nuts
Two tsp ground coriander
Two good pinches of dried chilli flakes
Two good pinches of chopped thyme
Six large eggs
Small handful of chopped coriander
Salt and ground black pepper
Heat a little oil in a large frying pan (with a lid) over a medium high heat. Cook the mushrooms, stalk-side up, for about 10 minutes, until they soften and colour. Lift them out of the pan and on to a plate, then add a little more oil to the pan and stir-fry the spring onions and pine nuts until softened and golden. Give the pan a good shake to flip the ingredients around, then return the mushrooms to the pan. Scatter over the ground coriander, chilli and thyme and give everything a good stir again with a wooden spoon so the veg are well flavoured with the spices.
Crack the eggs into a large bowl, throw in a good pinch of salt and whisk together. Pour into the pan, tucking the runny egg in and around the vegetables.
Use the wooden spoon to draw the setting egg away from the edge of the pan and allow the runny egg to fall into it and cook. Continue to do that until the omelette is looking thick and rippled all over. At this point, clamp a lid on top, turn the heat down low and allow the top to set. Scatter over the coriander then divide into two and serve.
Comptoir Libanais Express; Tony Kitous; £20.00; lecomptoir.co.uk