Lebanese Omelette with Almond ‘Hummus’

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Lebanese Omelette with Almond ‘Hummus'

Lebanese Omelette with Almond ‘Hummus’

Recently I’ve discovered a new secret ingredient to lift my omelette game.

Ready for it?

Water.

It’s an idea I got from David Tannis. I love how a few tablespoons of water lightens the omelette.

And makes it less prone to going rubbery if you do over cook it.

Za’atar is a middle eastern spice blend containing sumac (a lemony flavoured spice), thyme, salt and sesame seeds. It’s traditionally sprinkled on flat bread but it also adds freshness and flavour to everything from vegetables to eggs to chicken to fish.

It’s a worthy addition to your spice collection.

But of course there are alternatives below if you happen to be ‘between-packets-of-za’atar’ at the moment.

And I’m addicted to this almond ‘hummus’.

Love having a low carb, incredibly delicious alternative to the classic chickpea based sauce.

With the cumin and lemon, it’s a surprisingly close match. And so easy to make if you have a stick blender.

Enough for: 2
Takes: 15 minutes
Net Carbs: 14g/serve

200g (7oz) almond meal
2 teaspoons ground cumin
4 tablespoons lemon juice
4 eggs
1 tablespoon Za’atar (see variations for alternatives)
1 bunch parsley / salad / tabbouleh, to serve

1. For the almond hummus, place almond meal, 200g (7oz) water, cumin, lemon juice and a little salt in a tall jug or jar. Puree with our stick blender to make a thick creamy paste. Alternatively use a food processor or blender. Taste. Season with more salt and lemon.

2. For the za’atar oil, combine za’atar with 2 tablespoons extra virgin olive oil and a pinch of salt in a small jar or bowl.

3. For the omelette mix 2 eggs in a small bowl with a pinch of salt and 2 tablespoons water. Heat a small frying pan on a medium high heat.

4. When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add eggs and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently so they don’t over cook.

5. When the eggs are just set, roll the omelette onto a plate. Repeat with remaining eggs to make the second omelette.

6. To serve, spoon almond hummus over the top of the omelettes. Scatter parsley / salad / tabouleh to one side. Drizzle over the spiced oil.

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WINE MATCH: A dry white like Fiano, Riesling, Pinot Gris or Sauvignon Blanc.

Variations & Substitutions

no za’atar – skip it or make another spiced oil. Cumin, coriander or smoked paprika are all excellent either alone or combined. If you have some baharat (Lebanese spice blend) it will work (reduce the quantity to 1/2 tablespoon). OR use a mild curry powder or the Moroccan spice blend ras el hanout to take your little omelette to a new country.

keto / ultra low carb – halve the hummus and double the eggs.

egg-free / different protein – replace omelette with scrambled tofu or some cooked chickpeas or lentils. Cooked chicken or fish will also work instead of the omelette. And ground (minced) beef or lamb browned in a little oil and spiked with some cumin is an old favourite of mine.

nut-free – use regular hummus or ricotta instead of the almond hummus.

more substantial (carb lovers) – warm pita or serve with roast potato or sweet potato.

more substantial (low carb) – use an extra egg per person. Serve with roast almonds, macadamias or pine nuts as well.

Low FODMAP – replace almond hummus with lactose-free yoghurt. And make 3 egg omelettes so it’s more substantial. Or replace almond meal with chopped macadamias – will take longer to puree but you will get there in the end – I’ve done it!

different vegetables – feel free to serve your omelette with any cooked or raw veg that takes your fancy. Grilled veg like zucchini (courgettes), eggplant (auberine) or red peppers are all excellent contenders. Or this spiced roast cauliflower. Or this spiced cabbage and feta or Lebanese ratatouille or any ratatouille for that matter..

no stick blender – use a food processor or regular blender. Or just combine the hummus ingredients with a spoon. It won’t be as creamy and smooth but will still be a satisfying accompaniment to your omelette.

extra ingredient – add 1 clove garlic to the almond meal for the hummus.

Waste Avoidance Strategy

almond meal / ground cumin / Za’atar – keep in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

eggs – will keep in the fridge for weeks or use for another meal.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

tabbouleh – will keep in the fridge for a week or two. Best to use for another meal.

Prepare Ahead

Not for the omelette – they’re best when freshly made. But the za’atar oil will keep in the pantry for months. And the almond ‘hummus’ will keep in the fridge for 1-2 weeks. Leftover omelette will still be edible for up to 2 weeks in the fridge but don’t freeze.

Lebanese Omelette with Almond ‘Hummus'-2

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