Ejjeh/Lebanese Omelette

Lebanese omelette on a round plate topped with yogurt, sliced green onions, and chopped mint with a few quartered tomatoes on the side.

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!

Course Breakfast, Entree

Cuisine Lebanese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 181kcal

Author Yumna Jawad

Equipment

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
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

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