Omelete aux Pignons
Region: France, Languedoc
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
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.