Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 red onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 zucchini, grated
- 400 gram garbanzo beans (chickpeas, drained and 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 cheese
- 2 tablespoons dukkah (lemon and herb)
- Lemon zest, to serve
- Toasted Turkish pide bread, to serve
How to Make
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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.
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Step 2: Preheat grill/broiler on medium.
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Step 3: Whisk eggs, milk and sumac together in a bowl and season with salt and pepper.
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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.
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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.
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Step 6: Dollop omelette with labne and sprinkle with dukkah, extra coriander and lemon zest and serve with bread.
We hope you enjoy this recipe!
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