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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. This omelette, called Ejjeh, is a cross between an omelette and a fritter. You’ll notice it has a thicker batter than the omelettes because we add a little bit of flour to thicken it.
Why This is So Good
- Authentic Lebanese flavor. My parents are both Lebanese and this is a recipe we grew up eating that you can replicate for the most authentic version.
- Quick and easy to make. You only need eggs, some spices and herbs along with flour to make this omelette, so you can whip it up quickly but still feel like you’re having something new and unique.
- Great for breakfast, lunch, or dinner. Yes, eggs are great for breakfast, but we eat this more often for lunch or dinner than for breakfast especially during Ramadan. My mom even uses leftover mashed potatoes and stuffs it inside the omelette to make it more filling
Ingredients to Make Ejjeh/Lebanese Omelette
- Eggs: You’ll need a whole dozen!
- 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. For a thicker fritter or pancake-like consistency, you can double the flour in this recipe. For a thinner consistency, you can use as little as 1 tablespoon of flour.
- Seasoning: I use 7-spice seasoning, salt, and black pepper. If you don’t have 7 spice, you can try cumin instead.
- Fresh herbs and greens: Use your favorite herbs but green onions, cilantro or parsley, and mint are my favorite and give it a Lebanese taste.
- Oil: For cooking the omelette.
How to Make Ejjeh
Tips for Making Traditional Lebanese Omelette
- Chop the herbs finely. This will help them distribute more evenly in the omelette and flavor it better.
- 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.
- 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.
- 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.
Frequently Asked Questions
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.
Fresh herbs are really what make this Lebanese omelette so special, but you can use dried herbs if you’d like. For every tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Traditional seven-spice seasoning blend typically includes warm spices such as black pepper, allspice, nutmeg, cinnamon, cloves, cumin seeds, and coriander seeds. Some variations may include ginger, paprika, and cardamom for a complex flavor profile. You can also grab my easy seven spice recipe.
Eat Ejjeh immediately after taking it off the pan and top with yogurt, fresh herbs, tomato wedges, and pita bread.
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!
Ejjeh/Lebanese Omelette
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
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. Makes 8 omelettes.
- Serve the Ejjeh immediately on its own or with yogurt and pita bread
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Ejjeh is not lebanese. Enough with calling everything lebanese already.
Yes many of these recipes are made all over the Middle East, but because I’m Lebanese and because there are differences in ingredients and techniques sometimes, this recipe is the Lebanese version of it the way my parents taught me how to make it.
I just made this and loved it! I used dill instead of mint because that’s what I had on hand, came out great. Thank you for sharing 🙂
This omelette was delicious and a nice change of pace. It paired nicely with halved campari tomatoes topped with brined feta and a drizzle of olive oil.
That sounds so good!! Thanks so much, Rob! Always nice to see your name pop up in the comments!!
Just made this for my family. They LOVED it. Thanks Yumna for this yum recipe. I will be trying out more of your recipes soon. Thanks again.
You’re so welcome. Glad to hear that they all enjoyed it!
Requesting recipe of Samke harra please 🙂
Oh I love this suggestion, I’ll add it to me list! Thanks so much!