Two of the main spices in Lebanese cooking are Allspice and Cinnamon. These are used in both savory and some sweet dishes. They were made for each other in terms of flavor compliments. Third in line would be Black Pepper, followed by Cumin.
This is the basic ‘Omelet’ in Lebanon. As with many recipes it includes fresh vegetables and aromatic spices. I was very scrawny as a girl, and Mom used to tell me stories and feed me bites of breakfast until my plate was clean.
This was one of my favorite egg-based breakfasts, with a few slices of tomato on the side, drizzled with virgin Olive Oil pressed from our own olives. It’s still a popular choice at our home.
I’d love to hear how you like it!
Lebanese Garden Omelet
- 2 Omega-3 Eggs
- 1-1/2 Tbs. parsley
- 1 Tbs. finely chopped organic Green Onion
- 2 Tbs. chopped organic Tomato
- 2 tsp. pine nuts (opt.)
- 1/4 tsp. allspice
- 1/8 tsp. cinnamon
- Dash of salt
Whisk all ingredients together in a bowl.
Place a sauté or omelet pan over medium-high heat, and brush lightly with organic butter just to coat bottom.
Wait 1 minute, then pour egg mixture into pan. When edges turn light brown, turn heat to medium-low. Fold omelet in half and cook for one more minute.
Flip omelet and cook an additional 2 minutes, or until just set in the center. (you can make a small slice to peek).
Serve with fruit, non-dairy cheese, cucumber or tomato slices and whole grain bread.
~ Sahtein! ♥