Description
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
Egg Mixture
- 12 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon 7 spice
- ½ teaspoon salt
- ½ teaspoon black pepper
Herbs and Vegetables
- ¼ cup fresh cilantro, finely chopped
- 4 green onions, minced
- 2 tablespoons fresh mint, finely chopped
Cooking Oil
- 8 teaspoons olive oil, divided
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the Ejjeh immediately, either on its own or accompanied by yogurt and pita bread for a more substantial meal.
Notes
- Storage: Best enjoyed fresh, but leftover Ejjeh can be stored in an airtight container in the refrigerator for up to 3 days.
- Tips: Make sure the skillet is properly heated before adding the egg mixture to avoid burning the exterior while leaving the inside undercooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Lebanese
