Lebanese Ejjeh: Fluffy Herb Omelette
Around the World in 80 Eggs, day 24
Ejjeh is a vegetarian egg dish from Lebanon, often described as a cross between an omelette and a fritter. It's a flavourful and satisfying dish perfect for breakfast, lunch, or even a light dinner.
It's a bit different from any other omelette I've had before as this one was full of fresh herbs. Think an abundance of parsley, spring onions and mint, infusing the dish with a vibrant aroma and taste. Despite it being a simple combination of ingredients, I really enjoyed the element of serving it with some minty yogurt to add extra freshness to the dish.
Overall, it's a quick and easy dish that's perfect for delicious and satisfying vegetarian option, or just any occasion.
Ingredients
- 4 large eggs
- 2 tbsp neutral cooking oil
- Handful of chopped parsley, finely chopped
- Handful of chopped fresh mint, finely chipped
- Handful of chopped spring onions, finely chopped
- 1/2 tsp white pepper
- 1/2 tsp ground cumin
- Salt to taste
To serve
- 3 tbsp natural yogurt
- 2 fresh mint leaves
- Salt and chilli flakes to taste
Pair it with
Instructions
- Chop up al the parsley, mint and spring onions.
- Crack the eggs into a big bowl and whisk them up with all the chopped herbs and seasoning.
- Heat a few tablespoons of oil in a large frying pan over medium-high heat. Pour the egg mixture into the pan and spread it out to make a thick, pancake-like layer. Cook for about 3-4 minutes and fold in half. Remove from heat
- Mix the yogurt with the chopped mint, salt and chilli and serve it alongside the ejjeh. Cut it into wedges or squares and serve warm or at room temperature.
Tips:
- For a more substantial meal, add in some chopped tomatoes, bell peppers, or cheese if you like.
- Serving it with bread is also great option.
Video demonstration
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