Ejjeh {Lebanese Omelette}

5 from 18 votes

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

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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.

Lebanese omelette on a round plate topped with yogurt, sliced green onions, and chopped mint with a few quartered tomatoes on the side.
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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.
Ingredients for recipe: eggs, green onions, mint, parsley, seasonings, flour, baking powder, and oil.

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.
4 image collage making recipe: 1- eggs, spices and flour in a bowl before whisking, 2- whisking in green onions and herbs, 3- eggs in pan partially cooked, 4- after flipping.

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.
  • 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

Long round rectangular serving platter with 7 folded omelettes layered across and garnished with green onions, mint and tomatoes.

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

Can I use dried herbs in this recipe?

Fresh herbs provide the best flavor and texture in this Lebanese omelette, but you can use dried herbs if fresh herbs are unavailable. Use half the amount of dried herbs as you would fresh herbs.

What spices are included in a seven-spice seasoning blend?

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.

How is the Lebanese omelette served?

Serve Ejjeh immediately after taking it off the pan and top with yogurt, fresh herbs, tomato wedges, and pita bread.

Fork cutting into a Lebanese style omelette called "Ejjeh" topped with yogurt and green onions on a plate with quartered tomatoes.

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:

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
Servings 6 servings
Calories 181
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
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  • 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


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.


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
5 from 18 votes (15 ratings without comment)

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  1. Nicolette Khoury says:

    Ejjeh is not lebanese. Enough with calling everything lebanese already.

    1. Yumna says:

      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.

  2. Cynthia says:

    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 🙂

  3. Rob K says:

    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.

    1. Yumna J. says:

      That sounds so good!! Thanks so much, Rob! Always nice to see your name pop up in the comments!!

  4. Ekta says:

    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.

    1. Yumna J. says:

      You’re so welcome. Glad to hear that they all enjoyed it!

      1. Ekta says:

        Requesting recipe of Samke harra please 🙂

        1. Yumna J. says:

          Oh I love this suggestion, I’ll add it to me list! Thanks so much!