Middle Eastern Omellete
Recipe: #34896
May 10, 2020
Categories: Breakfast, Eggs, Onions, Middle Eastern, Brunch, Vegetarian, Zucchini, more
"From our Sunday newspaper The Sunday Times' The times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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