olive oil, for frying
2 large field mushrooms
2 spring onions, roughly chopped
15g pine nuts
½ tsp ground coriander
2 good pinches of dried chilli flakes
2 good pinches of chopped thyme
6 large eggs
small handful of chopped coriander
salt and ground black pepper
Taken from the Comptoir Libanais Express cookbook.
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.