Two of the main spices in Lebanese cooking are Allspice and Cinnamon. These are used in both savory and some sweet dishes. Their flavors compliment each other.
This is one of the basic omelets.
This is one of our favorite egg breakfasts, with a few slices of fresh heirloom tomato on the side, drizzled with olive oil pressed from our own olives.
Lebanese Garden Omelet
3 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.
leb omelet2
Place a sauté or omelet pan over medium-high heat, and brush with organic ghee or olive oil to coat.
Wait 1 minute, then pour egg mixture into pan and as soon as edges begin to cook, lower to medium heat. After 2 minutes fold omelet in half and cook for one minute.
Flip on the other side and cook an additional 2 minutes, or until the center is set. (you can make a small slice to peek).
Serve with fruit, non-dairy cheese, cucumber or tomato slices and whole grain GF bread or Wasa crackers.
~ Sahtein! ♥