Middle Eastern Omellete

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times' The times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (600.7 g)
  • Calories 674
  • Total Fat - 43 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 1366.6 mg
  • Sodium - 703.6 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 8.7 g
  • Protein - 53.3 g
  • Calcium - 413.1 mg
  • Iron - 7.8 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.3 mg

Step 1

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

Step 2

Preheat grill/broiler on medium.

Step 3

Whisk eggs, milk and sumac together in a bowl and season with salt and pepper.

Step 4

Pour egg mixture evenly over chickpea mixture and lift and tilt pan to distribute egg mixture and then reduce heat to low and cook for 6 to 8 minutes or until omelette is almost set.

Step 5

Place under grill/broiler and grill for 4 to 5 minutes or until golden and just set and then ;et stand for 2 minutes.

Step 6

Dollop omelette with labne and sprinkle with dukkah, extra coriander and lemon zest and serve with bread.

Tips & Variations


No special items needed.

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