Recipe: Zataar Omelette and Labneh

Within my love of all things with zataar, a Middle Eastern spice mix of thyme, marjoram, and sesame seeds, lies the Zataar Omelette. And not just any Zataar Omelette, but one served with a side of labneh, a strained and slightly sour yoghurt mixture.

Probably most Arabs will think its crazy to eat an omelette with labneh. Well I say wait until you try it. The eggs are mild and the labneh is sour. I know the textures don't seem to match, but they taste so good together!

This recipe serves one.

Ingredients:

- 2 or 3 eggs
- a pinch of salt
- 2 teaspoons zataar (the Lebanese one, also known as wild zataar)
- butter or olive oil
- 1 tablespoon labneh (purchased from your local ethnic food shop)

This is a really simple recipe and you just need a good nonstick or ceramic fry pan to pull it off. Crack your eggs into a small bow, add the salt and zataar. Beat with a fork for a minute.

Heat up your choice of fat on the pan on medium heat and once hot, pour your egg mixture in. Cook the first side for about 3 minutes (if your stove is very strong, if not cook longer) until the eggs are starting to cook through. There will still be a little loose liquid. Grab a spatula and fold half of the omelette over into itself (like the picture). Cook for another 2 minutes.

Then slide off the pan, serve up with your labne and bon appetit! For the full mediterranean experience, you can accompany it with olives sprinkled with zataar and olive oil, and some cut raw vegetables.