Ejjeh {Lebanese Omelette}

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Ejjeh is a Lebanese style omelette made with whisked eggs, lots of fresh herbs and seasonings, and is perfect for any time of day. It’s packed with protein and so much flavor and comes together quickly. If you’re looking to switch up your omelettes, this is a great variation to try.

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Lebanese Omelette is a delicious meal popular in Middle Eastern cuisine. It is a vegetarian dish featuring zesty herbs like fresh cilantro, green onions, and mint. Seasoned with Lebanese seven-spice blend, this omelette dish is packed with flavor.

Omelettes have a little different look to them in the Middle East. This version, called Ejjeh, is a cross between an omelette and a fritter. You’ll notice it has a thicker batter than the omelettes you may be used to, and that’s because we’re adding a little bit of flour to thicken it.

The finished dish is light yet filling, incredibly flavorful, and a healthy meal suitable for any time of the day. With its bold flavors and simple preparation, making Ejjeh is a fun way to experience the rich culinary traditions of the Middle East.

Why you’ll love this Traditional Lebanese Omelette

• Nutritious and satisfying. Eggs are high in protein which will keep you fuller longer, and the herbs are packed with vitamins and antioxidants.
• Quick and easy to make. You only need a few simple ingredients to make this Lebanese omelette, making it an excellent option for busy mornings or lazy weekends.
• Great for breakfast, lunch, or dinner. Serving this dish for breakfast is a great way to start the day, but we often eat it at dinner as a satisfying vegetarian option, especially during Ramadan.

Ingredients to make Ejjeh/Lebanese Omelette

• Eggs: The main ingredient in this dish, provides structure, flavor, and protein to the omelette.
• Flour + baking powder: Flour is used to help bind all ingredients together and give more structure, and the baking powder will help give a slight rise.
• Seasoning: A simple 7-spice seasoning, salt, and black pepper are enough to pack in great flavor.
• Fresh herbs and greens: Use your favorite herbs but green onions, cilantro or parsley, and mint are my favorite.
• Oil: Cooking the omelette in olive oil gives a nice golden brown exterior.

How to make Ejjeh

1. Whisk together the eggs, flour, baking powder, and seasonings in a large bowl until well combined.
2. Fold in the cilantro, green onions, and mint.
3. Use a measuring cup to pour some of the omelette mixture into the hot pan with oil. Cook until eggs are set and golden brown.
4. Flip the egg omelette and cook the other side until fully cooked through.

Tips for making the best Traditional Lebanese Omelette

1. Whisk the eggs thoroughly. There should be no visible streaks of egg whites or yolks. This will ensure a smooth texture.
2. Use a non-stick frying pan for cooking the omelette. It will prevent the egg mixture from sticking to the pan and avoid breakage during flipping.
3. Let the skillet get hot before cooking the omelette. Adding the egg mixture to a cold skillet may make the omelette burn on the outside while remaining undercooked in the center.

Popular substitutions & additions

• Add mashed potatoes inside the omelette. My mom makes this dish only with mashed potatoes on the inside. To make the filling, she combines the mashed potatoes with salt, pepper, and lemon juice, and spreads it inside one side of the omelette before folding it in half.
• Switch out the herbs. I’m using a combination of cilantro and green onions in the recipe, but adding parsley or swapping it for the others is also common. The pops of green herbs are crucial though, so don’t skimp out on the herbs.
• Add more flour. For a thicker fritter or pancake-like consistency, you can double the flour in this recipe, allowing the omelette to hold its shape better and not spread as much on the pan.

What to serve with this Lebanese Herb Omelette

• Fattoush Salad
• Cabbage Salad
• Tabbouleh Salad
• Homemade Pita Bread

How to store & reheat A Lebanese Omelette

Leftover ejjeh can be stored in an airtight container and kept in the refrigerator for 2-3 days. To reheat, warm the leftover omelette in the microwave for a few minutes. Alternatively, you can heat it on the stovetop with a bit of olive oil in a covered skillet over medium-low heat.

How long will Ejjeh last in the fridge?

Ejjeh will last in the refrigerator for up to 3 days when stored properly.

Can i freeze Lebanese Herb Omelette?

This Lebanese omelette is best enjoyed fresh, as the texture may change once frozen and thawed. Plus, fresh herbs have a high water content, which may affect the overall quality of the omelette once thawed.

Frequently asked questions

I hope you try ejjeh this weekend and enjoy the rich flavors of the Middle East (and my childhood!). This omelette is incredibly flavorful with a simple combination of eggs, herbs, and spices. Whether you’re looking for a quick and easy meal or a new way to switch up your breakfast routine, you won’t regret making this Lebanese omelette.

More Lebanese recipes:

• Ful Medames
• Lebanese Chicken Fatteh
• Lebanese Crushed Lentil Soup
• Cheese Manakeesh
• Lebanese Potato Souffle
• Lebanese Crispy Falafel

If you try this feel good Lebanese Omelette recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Ejjeh/Lebanese Omelette

Ejjeh is a Lebanese-style omelette with aromatic herbs and vegetables for a satisfying and flavorful dish – perfect for any time of day!

5 from 18 votes

Author Yumna Jawad

Servings 6 servings

Course Breakfast, Entree

Calories 181

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

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Ingredients

  

1x2x3x

• ▢ 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
• ▢ 6 teaspoons olive oil divided

Instructions

• In a large bowl, whisk together the eggs, flour, baking powder, 7 spice, salt and pepper until well combined. Fold in the cilantro, green onions and mint.
• Heat 1 teaspoon olive oil in a large 8-inch non-stick skillet over medium heat. Measure ½ cup of the omelette mixture and pour into the heated skillet. Cook until the eggs are set and golden brown, about 2-3 minutes, then flip and cook for an additional 2-3 minutes.
• Place a spatula under the omelette, fold over in half and transfer to a serving platter. Continue with the remaining oil and omelette batter.
• Serve the Ejjeh immediately on its own or with yogurt and pita bread

Equipment

• Mixing Bowl Set
• Measuring Cups and Spoons
• Balloon Whisk
• Anodized Nonstick Cookware

Notes

Storage: This omelette is best enjoyed fresh but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

Tips: Ensure the skillet is hot before adding the egg mixture. Adding cold eggs may cause them to burn on the outside while remaining undercooked in the center.

Nutrition

Calories: 181kcal, Carbohydrates: 5g, Protein: 12g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 327mg, Sodium: 398mg, Potassium: 180mg, Fiber: 1g, Sugar: 1g, Vitamin A: 936IU, Vitamin C: 5mg, Calcium: 104mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Lebanese

Course: Breakfast, Entree