Lebanese Style Omelette

Ingredients

• 4 tbsp Rapeseed oil
• 1 Large onion, peeled and thinly sliced
• 1 Red pepper, seeds removed and thinly sliced
• 250g Mushrooms, thinly sliced

For the Omelettes:

• 12 Large eggs, lightly whisked
• 100ml Whole milk
• 2 tbsp Rose harissa
• 1 tbsp Coriander, chopped
• 120g Cheddar cheese, coarsely grated
• A handful of Sea salt and freshly milled black pepper

To Serve:

• Handful Baby spinach leaves or shredded lettuce
• 100g of Feta cheese
• 2 Tbsp Honey
• 1 Lime, quartered

Method

Heat 1 tablespoon of oil in a large non-stick frying pan and fry the onion for 10 minutes, occasionally stirring until caramelised. Add the mushrooms to the pan and fry until golden, then add the peppers and cook for 5 - 6 minutes until soft. Remove the vegetables and keep warm.

For the Omelettes:

1. Whisk the eggs, milk, harissa, coriander and cheddar together and season.
2. Wipe clean the frying pan, heat medium-high, and add a little oil. Pour in a quarter of the egg mixture and swirl it around the pan so it’s evenly spread. Using a spatula, draw the edges of the omelette towards the centre of the pan until almost set.
3. Flip half the omelette over to form a semi-circle, then slide the omelette out of the pan and onto a plate; keep this in a warm place while you cook three more omelettes with the remaining egg mix (remember to add more oil to the pan with each batch).
4. Arrange the omelettes onto warm plates, top with fried onions, mushrooms and peppers, scatter with spinach leaves or shredded lettuce and crumble with Feta.
5. Drizzle with a little honey and a squeeze of lime juice before serving.