• Zucchini, sujuk and labneh omelette (Alan Benson)Source: Alan Benson

Excellent 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.






Skill level

Average: 3.4 (9 votes)

I don’t think we celebrate the versatility of eggs enough — they are quick to prepare, nutritious and so much more than a breakfast food. The main ingredient in this dish is zucchini — and it may seem that there is a lot of it, but it helps to give the omelette its light, fluffy texture. The sujuk sausage adds a salty, spicy kick. 


  • 800 g (1 lb 12 oz) zucchini (courgettes), about 4 in total, coarsely grated
  • 1 tbsp salt
  • 100 ml (3½ fl oz) olive oil
  • 200 g (7 oz) sujuk sausage, diced
  • 4 eggs
  • 2 tbsp labneh, plus 4 tbsp extra to serve
  • 3 tbsp chopped flat-leaf (Italian) parsley
  • 2 large handfuls mixed herbs, such as chives, flat-leaf (Italian) parsley, mint and coriander (cilantro), leaves picked
  • 70 g (2½ oz) pine nuts, toasted
  • juice of ½ lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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 (350°F).

Heat 2 tablespoons of the olive oil in a 24 cm (9½ inch) 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 cooked omelette onto a plate and serve topped with dollops of labneh and the sujuk and herb mixture.


Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99) Photography by Alan Benson.