Go Back
Scrambled Eggs with Lamb and Pine Nuts

Lebanese Eggs with Lamb and Pine Nuts

Ashley Adamant
This savory Lebanese twist on breakfast will help you rethink possibilities when cooking with eggs.
4.60 from 5 votes
Print Recipe Pin Recipe

Ingredients
  

  • 1 tbsp olive oil
  • 1/4 cup onion chopped
  • 1/4 lb ground lamb
  • 1 clove garlic crushed
  • 1 tsp seven spices seasoning see note
  • 4 eggs beaten
  • salt to taste
  • 2 tbsp toasted pine nuts to garnish
  • 1 tbsp chopped green scallion tops to garnish

Instructions
 

  • Add the olive oil and onion into a small skillet (an 8'' cast iron works well).  Cook the onion until softened, about 5 minutes.
  • Add the ground lamb, along with garlic and spices (and salt to taste).  Cook on high heat until thoroughly browned and cooked through.
  • Pour in beaten eggs, and either continue to cook on the stovetop as scrambled eggs, or place in the oven and bake at 400 for about 8 minutes for a frittata.
  • Top with pine nuts that have been dry toasted for 1-2 minutes in a hot pan with no oil.

Notes

  • Seven spices seasoning is a blend of black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, and cardamom.  A small pinch of each works well as a substitute.
  • This recipe can be made in the oven as a frittata, just brown the onions, meat, and spices, then add the beaten eggs and bake at 400 degrees for about 8 minutes. 

Nutrition

Serving: 1Servings
Tried this recipe?Let us know how it was!