Name: Easy Oven Baked S'mores Dip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 12 eggs; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 1 teaspoon 7 spice; ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup fresh cilantro, finely chopped; 4 green onions, minced; 2 tablespoons fresh mint, finely chopped; 8 teaspoons olive oil, divided

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Ejjeh, a traditional Lebanese-style omelette, is packed with aromatic herbs and spices, offering a flavorful and satisfying dish perfect for any meal of the day. This recipe features eggs blended with fresh cilantro, mint, and green onions, spiced with the distinctive 7 spice blend, and cooked to golden perfection in a skillet.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a light yellow foamy mixture that has finely chopped green herbs and white onion pieces floating on top. A silver whisk, partially submerged in the mixture, is held by a woman's hand at the bottom of the bowl, showing thin green bits clinging to the whisk wires. The mixture’s texture looks airy and slightly bubbly with bright green herb clusters scattered unevenly across the surface. photo taken with an iphone --ar 4:5 --v 7

Ejjeh is a simple, herb-forward omelette that comes together quickly and makes an excellent breakfast, brunch, or light dinner option. The combination of cilantro, mint, and green onions brightens the eggs while the 7 spice adds warm, savory depth.

How to Make Ejjeh

Step 1: Prepare the Egg Mixture

Prepare egg mixture: In a large bowl, whisk together the eggs, flour, baking powder, 7 spice, salt, and black pepper until fully combined. Gently fold in the chopped cilantro, minced green onions, and fresh mint to distribute the herbs evenly throughout the batter.

Step 2: Heat Skillet and Oil

Heat skillet and oil: Place an 8-inch non-stick skillet over medium heat and add 1 teaspoon of olive oil, allowing it to warm until shimmering but not smoking. This ensures even cooking and prevents sticking.

Step 3: Cook Omelette Portions

Cook omelette portions: Pour approximately ½ cup of the egg mixture into the heated skillet, spreading it out evenly. Cook until the edges are set and the bottom side turns golden brown, about 2–3 minutes. Carefully flip the omelette using a spatula and cook for another 2–3 minutes until fully set and lightly browned on the other side.

Step 4: Fold and Transfer

Fold and transfer: Slide a spatula under the cooked omelette, gently fold it in half, and transfer to a serving platter. Repeat the cooking process using the remaining olive oil and batter, making a total of 8 omelettes.

Step 5: Serve

Serve: Serve the Ejjeh immediately, either on its own or accompanied by yogurt and pita bread for a more substantial meal.

The image shows a white oval plate on a white marbled surface holding six folded omelettes, arranged side by side and slightly overlapping. Each omelette is golden brown with green herbs and chopped spring onions mixed evenly throughout, giving a speckled texture. The edges are lightly browned and crisp. Around the omelettes, there are several quartered bright red tomato wedges adding a splash of color. A small white bowl with more chopped green onions is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve with a side of plain yogurt or labneh and warm pita for a classic pairing. Fresh tomatoes, a sprinkle of additional minced green onion, or a drizzle of olive oil are nice accompaniments.

Side Dishes

Ejjeh pairs well with simple salads, pickled vegetables, or warm flatbread to make a satisfying breakfast or light meal.

Creative Ways to Present

Serve your Ejjeh on a platter with wedges of tomato and a small bowl of yogurt for dipping. For a casual gathering, arrange the folded omelettes on a large board with pita wedges and pickles for a shared plate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them covered in the refrigerator. The Ejjeh will keep for up to 3 days in an airtight container.

Reheating

Reheat gently in a skillet over low heat until warmed through to help maintain texture. Avoid high heat which can dry out the omelettes.

FAQs

Can I adjust the herbs?

Yes — feel free to increase or decrease cilantro and mint to suit your taste. Parsley can be used in place of cilantro if preferred.

What’s the best pan to cook this in?

An 8-inch non-stick skillet or a small cast iron skillet works perfectly to cook individual Ejjeh portions evenly and achieve a nice golden exterior.

Can I make these ahead?

You can prepare the egg-herb mixture ahead of time and refrigerate for a few hours before cooking. Cook just before serving for best texture.

Final Thoughts

This Ejjeh recipe brings fresh herbs and warm spices together in a simple, satisfying omelette that’s perfect any time of day. It’s easy to scale and makes a great option for feeding a crowd or prepping ahead for quick breakfasts.

Easy Oven Baked S'mores Dip Recipe

Ingredients You'll Need