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Middle Eastern omelette with labne and dukkah recipe

Middle Eastern omelette with labne and dukkah

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.


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


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.


2031 kj ENERGY
5.5g FIBRE
847mg SODIUM

All nutrition values are per serve

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

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