Middle Eastern omelette with labne and dukkah recipe

0:20 Prep | 0:20 Cook | 4 Servings | Super easy

Cooked in the one pan, this quick and easy omelette has Middle Eastern flavours and is perfect for brunch or dinner.

INGREDIENTS

1 tablespoon extra virgin olive oil
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
2 zucchini, grated
400g can chickpeas, drained, rinsed
2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
6 eggs
1/3 cup milk
1 teaspoon sumac
1/2 cup labne
2 tablespoons lemon and herb dukkah
Lemon zest, to serve
Toasted Turkish pide bread, to serve


METHOD

Step 1 Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add zucchini. Cook, stirring occasionally, for 2 minutes or until zucchini is just soft. Sprinkle with chickpeas and chopped coriander.

Step 2 Preheat grill on medium. Whisk eggs, milk and sumac together in a bowl. Season with salt and pepper.

Step 3 Pour egg mixture evenly over chickpea mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until omelette is almost set.

Step 4 Place under grill. Grill for 4 to 5 minutes or until golden and just set. Stand for 2 minutes. Dollop omelette with labne. Sprinkle with dukkah, extra coriander and lemon zest. Serve with bread.

NUTRITION

2031 kj ENERGY
19.7g FAT TOTAL
5.5g SATURATED FAT
5.5g FIBRE
9.3g PROTEIN
341mg CHOLESTEROL
847mg SODIUM
47.9g CARBS (TOTAL)

All nutrition values are per serve

Author: Cathie Lonnie | Image credit: Vanessa Levis & Nigel Lough | Publication: Super Food Ideas