Turkish Menemen-Inspired Egg & White Bean Scramble with Charred Halloumi & Herb Oil

Ingredients

• 8 whole large eggs, room temperature
• 1 can (15oz) canned white beans, drained and rinsed
• 8 oz halloumi cheese, cut into 1/4-inch slices
• 4 tbsp extra virgin olive oil, divided
• 1 medium red onion, thinly sliced
• 1 large red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp fresh dill, chopped
• 3 whole garlic cloves, minced
• 1 tbsp lemon juice, fresh
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 4 pieces whole grain flatbread, warmed
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into rounds
• 1 tbsp za'atar spice blend, for roasting

Instructions

1. 1

   Preheat oven to 425°F. Toss zucchini rounds and cherry tomatoes with 1 tbsp olive oil, za'atar, salt, and pepper. Spread on baking sheet and roast for 15 minutes until charred and tender.

2. 2

   While vegetables roast, prepare herb oil: combine 2 tbsp olive oil with minced garlic, parsley, mint, dill, lemon juice, salt, and pepper in a small bowl. Set aside.