Pinenuts give this flash-in-the-pan omelette a fabulous texture, and a healthy dose of protein too. Throw in any leftovers, like odd bits of cheese or chicken.


  • 1-2 tablespoon groundnut oil

  • 1 small handful of pine nuts (husk removed), whole

  • 1 small handful of pine nuts (husks removed), ground by placing into a plastic bag and beaten with a rolling pin, divided into two portions

  • 1 tablespoon of brown sugar

  • 1 knob of unsalted butter

  • 4 large organic eggs, beaten

  • 1 small spring onion, finely sliced

  • 1 small handful of chopped coriander

  • Salt

  • Freshly ground black pepper


  • 1.

    Prepare all the ingredients.

  • 2.

    Heat a small pan and add the groundnut oil, add the whole pine nuts and toast until it turns golden. Add a small knob of butter into the pan.To the beaten eggs, add the spring onion, coriander and sprinkle over 1 portion of the ground pine nuts and mix til combined, then pour the mixture into the pan. Cook the omlette and until golden, season with pinch of salt and pepper, serve on a plate garnished with salad leaves and in a small bowl, add the brown sugar to the second portion of ground pine nuts and sprinkle over the top of the omlette. Serve immediately.

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