Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 14, 2018
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Omelet with Pine Nuts
Omelete aux Pignons
Region: France, Languedoc
Category: Eggs
Season: Any
Difficulty: Easy

The pine trees from which the nuts for this dish come (Pinus pinea L.) are quite numerous in the Languedoc, the region of France along the Mediterranean coast west of Provence, and this omelet quite common. On the opposite end of the Mediterranean the Lebanese also make this omelet calling it 'ujja bi'l-sanubar (eggs with pine nuts), sometimes cooking it with parsley and onions.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 8 minutes

6 large eggs
   
  Salt and freshly ground black pepper to taste
 
2 to 5 2 to 5 tablespoons extra virgin olive oil or unsalted butter, to your taste
   
2 to 4 tablespoons pine nuts, to your taste

1. Beat the eggs in a medium-size bowl with some salt and pepper.

2. In a large nonstick omelet pan, heat the olive oil or melt the butter over medium heat. Add the pine nuts and cook until golden, 2 to 3 minutes, stirring. Pour in the eggs and, as the bottom sets, flip up one edge onto the uncooked part, continue rolling it in this manner until it is a cylindrical omelet. Serve immediately.

Variation: 

Note: 

Posted: 01/09/2007



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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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© 1999-2018 Clifford A. Wright