I did a double take when I saw cans of truffles imported from Lebanon at the middle-eastern grocery store. Perfect! A nice omelette for a weekend lunch and I am done! I got the recipe from The culinary heritage of Lebanon by Chef Ramzi Choueiri. Truffles are pricey, of course, so this could be for a very special get-together. Judging by how fast this omelette was inhaled, I’d say it would be worth the investment!
- 1 cup of diced truffles
- 1 medium onion, chopped
- 4 garlic cloves, mashed with a pinch of salt
- 3 medium tomatoes, peeled and seeded and diced
- fresh oregano or marjoram or basil, a couple tablespoons (optional)
- 6 eggs, graded Large
- 2 tablespoons of olive oil and 1/2 tablespoon of unsalted butter
- Peel and dice the truffles. Set aside.
- Chop the onions, mash the garlic and set aside.
- Peel the tomatoes (you can pour some boiling water on them, they will peel right off), seed and dice them.
- Heat some olive oil in a skillet. Add the onions and cook for 10 minutes till translucent and golden. Add the garlic and cook for 30 seconds more. Add the truffles, and cook a few minutes. Add the tomatoes and cook, stirring from time to time, until the juice evaporates.
- Beat the eggs and add fresh herbs.
- In an oven-proof dish, melt a pat of butter in a medium oven (350F)
- Add the tomatoes and onions to the beaten eggs , mix rapidly and pour in the dish. Bake for about 20 minutes until the omelette has puffed a bit and is set.
- Eat with some pita bread and some olives. Sahteyn!
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