📝 About This Recipe
Ejjeh is a vibrant, herb-forward Lebanese omelet that captures the essence of a Mediterranean garden in every bite. Unlike a traditional French omelet, this dish is defined by its dense concentration of fresh parsley, mint, and scallions, bound together with just enough egg to create a fluffy, emerald-flecked masterpiece. Whether served as a rustic breakfast, a light lunch, or even cold in a pita sandwich, its aromatic profile and golden-brown crust make it an enduring staple of the Levantine table.
🥗 Ingredients
The Egg Base
- 6 pieces Large Eggs (at room temperature)
- 2 tablespoons All-purpose Flour (helps provide structure and lift)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
- 1 tablespoon Cold Water (to loosen the batter)
The Fresh Herbs and Aromatics
- 2 cups Fresh Flat-Leaf Parsley (very finely chopped, stems removed)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 4-5 pieces Scallions (white and green parts, finely sliced)
- 1/2 piece Small Yellow Onion (grated and squeezed of excess moisture)
- 1 piece Garlic Clove (minced into a paste)
Spices and Frying
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Lebanese Seven Spice (Baharat) (contains cinnamon, allspice, and cloves)
- 1/4 teaspoon Dried Oregano (optional)
- 3-4 tablespoons Extra Virgin Olive Oil (for shallow frying)
👨🍳 Instructions
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1
Start by prepping your herbs. Ensure the parsley and mint are thoroughly dried after washing, then chop them very finely. The texture of the Ejjeh depends on the herbs being delicate rather than chunky.
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2
Grate the half onion using a box grater. Place the grated onion in a paper towel and squeeze firmly over the sink to remove any excess liquid; this prevents the omelet from becoming soggy.
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3
In a large mixing bowl, crack the six eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
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4
In a small ramekin, mix the flour and baking powder with one tablespoon of cold water to create a smooth slurry. Whisk this into the eggs—this technique prevents flour clumps in your batter.
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5
Add the salt, black pepper, and Lebanese Seven Spice to the egg mixture. Whisk again to distribute the spices evenly.
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6
Fold in the chopped parsley, mint, scallions, grated onion, and minced garlic. The mixture should look very green; the herbs should almost outweigh the liquid egg.
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7
Place a large non-stick or well-seasoned cast-iron skillet over medium heat and add the olive oil. Allow the oil to shimmer but not smoke.
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8
For individual patties (the traditional way), use a small ladle to pour about 1/4 cup of the mixture into the pan. You can usually fit 3 or 4 at a time. Alternatively, pour the whole mixture in for one large omelet.
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9
Fry the Ejjeh for about 3 minutes on the first side. You are looking for the edges to turn a deep golden brown and the center to begin to set.
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10
Carefully flip the patties (or the whole omelet) using a wide spatula. Cook for another 2-3 minutes until the second side is browned and the Ejjeh feels firm to the touch.
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11
Transfer the cooked Ejjeh to a plate lined with paper towels to drain any excess oil for 60 seconds.
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12
Serve immediately while warm, or allow to cool to room temperature, which is how many Lebanese families prefer it.
💡 Chef's Tips
Use the freshest herbs possible; wilted herbs will lose the bright aromatic quality that defines this dish. If you don't have Lebanese Seven Spice, a pinch of cinnamon and allspice makes a great substitute. Don't skip the baking powder—it provides the 'soufflé' lift that keeps the Ejjeh from being too dense. Ensure your pan is hot before adding the batter to get that signature crispy, golden edge. For a healthier version, you can bake the mixture in a greased muffin tin at 350°F (175°C) for 15-20 minutes.
🍽️ Serving Suggestions
Serve inside warm Lebanese pita bread with a smear of Labneh (strained yogurt) and some pickled wild cucumbers. Pair with a side of sliced heirloom tomatoes and salty Kalamata olives for a complete breakfast. Enjoy alongside a hot cup of Lebanese tea infused with fresh mint or sage. Serve at room temperature as part of a larger Mezze spread with Hummus and Tabouli. Drizzle with a little bit of fresh lemon juice just before eating to brighten the herbal notes.