Middle Eastern Omelette

---

SERVES THREE
PREP TIME: 10 MINS
COOK TIME: 15 MINS

---

---

Ingredients

---

FOR THE OMELETTE

1 TBSP OLIVE OIL

1/2 RED ONION, DICED

3 GARLIC CLOVES, MINCED

2 ZUCCHINIS, GRATED

1 CAN CHICKPEAS, DRAINED AND RINSED

2 TBSP CORIANDER, FINELY CHOPPED

SALT & PEPPER

1 TBSP HARISSA

6 EGGS, WHISKED

1/3 CUP MILK

TO SERVE

TORN CORIANDER LEAVES

SPRINKLE FETA

---

Utensils

---

SHARP KNIVES

GARLIC MINCER

STEEL FRY PAN

STRAINER OR COLANDER

---

Method

---

1. HEAT THE FRY PAN OVER MEDIUM HEAT. ADD THE SPLASH OF OLIVE OIL BEFORE ADDING THE PREPARED GARLIC AND RED ONION. COOK, STIRRING OCCASIONALLY UNTIL ONION SOFTENS. ADD GRATED ZUCCHINI AND A CRACK OF SALT & PEPPER. COOK FOR A FEW MINUTES BEFORE ADDING CHICKPEAS, FINELY CHOPPED CORIANDER AND 1 TABLESPOON OF HARISSA

2. HEAT THE GRILL IN YOUR OVEN TO MEDIUM. WHISK EGGS AND MILK TOGETHER - ADDING A CRACK OF SALT & PEPPER. POUR EGG MIXTURE OVER CHICKPEA MIXTURE. LIFT AND TILT PAN TO DISTRIBUTE EGG MIXTURE. SPRINKLE OTHER TABLESPOON OF HARISSA OVER THE OMELETTE. REDUCE HEAT TO LOW AND COOK FOR 6 TO 8 MINUTES OR UNTIL OMELETTE IS ALMOST SET

3. PLACE UNDER GRILL FOR 4-5 MINUTES OR UNTIL GOLDEN. REMOVE AND LET STAND FOR 2 MINUTES. SPRINKLE WITH FETA AND EXTRA TORN CORIANDER LEAVES. SERVE ON ITS OWN OR WITH TURKISH BREAD

---