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Middle Eastern omelette with labne and dukkah recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
One pan Middle Eastern omelette - quick, easy, and versatile for brunch or dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 zucchini, grated
  • 400g can chickpeas, drained, rinsed
  • 40.00 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 6 eggs
  • 84.98 gm milk
  • 1 tsp sumac
  • 125.00 ml labne
  • 40.00 ml lemon and herb dukkah
  • Lemon zest, to serve
  • Toasted Turkish pide bread, to serve
Instructions:
  • In a 22cm (base) non-stick frying pan, heat oil over medium heat. Add onion and garlic, cook for 5 minutes until onion softens. Stir in zucchini and cook for 2 minutes until tender. Sprinkle with chickpeas and coriander before serving.
  • Preheat the grill to medium heat. Combine eggs, milk, and sumac in a bowl, whisk until well combined. Season with salt and pepper to taste.
  • Evenly pour the egg mixture over the chickpea mixture, then gently tilt the pan to spread it out. Reduce the heat to low and cook for 6 to 8 minutes until the omelette is nearly set.
  • Preheat grill. Grill the omelette for 4 to 5 minutes until golden and set. Let it rest for 2 minutes. Top the omelette with a dollop of labne, sprinkle with dukkah, extra coriander, and lemon zest. Serve with bread.

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