Spiced Mushroom and Pine Nut Omelette
Comptoir Libanais spruce up an egg omelette with Lebanese-spiced mushrooms and pine nuts.
Introduction
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. Here I've just gone for a version that uses my favourite tastes and textures, but you can experiment with your own.
Ingredients
| 2 | large field mushrooms |
| 2 | spring onions, roughly chopped |
| olive oil, for frying | |
| 15g | pine nuts |
| 1/2 tsp | ground coriander |
| 2 | good pinches of dried chilli flakes |
| 2 | good pinches of thyme |
| 6 | large eggs |
| small handful of chopped coriander | |
| salt and ground black pepper |
Method
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 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 running 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 and then divide into two and serve.
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