Zucchini, Sujuk and Labne Omelette

By Michael Rantissi and Kristy Frawley

Zucchini, Sujuk and Labne Omelette

This Zucchini, Sujuk and Labne Omelette can be served for brunch or even a Sunday night dinner, this dish, which sits somewhere between an omelette and a frittata, is so easy to make. 

Serves 6

800 g or 4 medium size zucchini, coarsely grated

1 tablespoon salt

100 ml olive oil

200g sujuk sausage, diced

4 eggs

2 tablespoons labne, plus 4 tablespoons extra to serve

3 tablespoons chopped flat-leaf (Italian) parsley

2 large handfuls mixed herbs, such as chives, flat-leaf (Italian) parsley, mint and coriander, leaves picked

70 g pine nuts, toasted

Juice of ½ lemon


Put the grated zucchini in a bowl and sprinkle with the salt.  Set aside until the zucchini releases its juices, about 15 minutes. Drain the zucchini, return to the bowl and set aside.

Preheat the oven to 180°C.

Heat 2 tablespoons of the olive oil in a 24cm ovenproof frying pan over medium-high heat. Fry the sujuk until crisp, then transfer to a plate and set aside. Leave the excess oil in the pan to cook the omelette.

Add the eggs, labneh, chopped parsley and half the crispy sujuk to the zucchini. Season with freshly ground black pepper and whisk to combine.

Reheat the frying pan over medium heat. Pour in the egg mixture and cook for 2 – 3 minutes, then transfer the pan to the oven and cook for 10 minutes, or until the omelette is done to your liking.

While the omelette is cooking, put the remaining crispy sujuk, mixed herbs, pine nuts, lemon juice and remaining olive oil in a bowl and toss to combine.

Flip the omelette onto a plate and serve topped with dollops of labneh and the sujuk and herb mixture.


This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson. If you love this Zucchini, Sujuk and Labne Omelette other recipes from this book include Iron Goddess Iced Tea with plums, mint and lemon leaves and Banana Kataifi Tarte Tatin


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