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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 8 servings
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
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.
Serving: 1omelette | Calories: 144kcal | Carbohydrates: 4g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 298mg | Potassium: 127mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 578IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
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