There’s something about Lebanese cuisine that just wraps you in a warm embrace—like a cozy blanket on a chilly night. This Ejjeh Omelette, with its vibrant herbs and spices, is like a dance party for your taste buds. I remember tasting it for the first time at a bustling street market in Beirut, and ever since, this recipe has been my go-to when I need a burst of flavor to brighten my day.
Steps
- In a large bowl, thoroughly whisk together eggs, flour, baking powder, seven-spice blend, salt, and pepper until the mixture is smooth. Incorporate the chopped cilantro, green onions, and mint into the egg mixture.
- Heat one teaspoon of olive oil in a large non-stick skillet over medium heat. Pour ½ cup of the omelette batter into the hot skillet and cook until the bottom is set and golden, which should take about 2-3 minutes.
- Carefully flip the omelette and cook the other side for an additional 2-3 minutes until fully cooked. Once done, use a spatula to fold the omelette in half and transfer it to a serving plate.
- Repeat the process with the remaining batter, adding more oil as needed, until all omelettes are cooked. This recipe makes approximately eight omelettes.
- Serve the Lebanese omelette immediately, on its own or accompanied by yogurt and pita bread for added flavor.
Ingredients
- 12 eggs
- Flour (amount can vary, use as little as 1 tablespoon for a thinner consistency)
- Baking powder
- 7-spice seasoning (or cumin if unavailable)
- Salt
- Black pepper
- Fresh cilantro
- Green onions
- Fresh mint
- Olive oil for cooking
Nutritional Values
Calories: 1152kcal | Carbohydrates: 32g | Protein: 72g | Fat: 80g | Saturated Fat: 24g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 40g | Trans Fat: 0.24g | Cholesterol: 1968mg | Sodium: 2384mg | Potassium: 1016mg | Fiber: 4g | Sugar: 3.2g | Vitamin A: 4624IU | Vitamin C: 16mg | Calcium: 608mg | Iron: 16mg
FAQ
- How can I store and reheat a Lebanese Omelette (Ejjeh)?
- Leftover ejjeh should be placed in an airtight container and stored in the refrigerator for up to 2-3 days. To reheat, you can use a microwave for a few minutes or warm it on the stovetop using a covered skillet with a bit of olive oil over medium-low heat.
- Is it possible to use dried herbs instead of fresh ones in this recipe?
- While fresh herbs are key to the unique flavor of this Lebanese omelette, you can substitute with dried herbs if necessary. For each tablespoon of fresh herbs, use one teaspoon of dried herbs.
- What spices are typically found in a seven-spice seasoning blend?
- A traditional seven-spice seasoning mix usually contains black pepper, allspice, nutmeg, cinnamon, cloves, cumin seeds, and coriander seeds. Some variations might also include ginger, paprika, or cardamom for added complexity.
- What is the best way to serve a Lebanese omelette?
- Ejjeh is best enjoyed immediately after cooking. Serve it with yogurt, fresh herbs, tomato wedges, and pita bread for a full experience.
- Can I add any other ingredients to make the omelette more filling?
- Yes, you can add mashed potatoes inside the omelette. Mix the mashed potatoes with salt, pepper, and lemon juice, and spread it inside one side of the omelette before folding it in half.
Tips
- Finely chop your herbs to ensure they distribute evenly throughout the omelette, enhancing the flavor in every bite.
- Use a non-stick frying pan to prevent the omelette from sticking and to make flipping easier without breaking it.
- Preheat the skillet before adding the egg mixture to avoid undercooking the center while the outside burns.
- For a heartier version, try adding a filling of mashed potatoes seasoned with salt, pepper, and lemon juice before folding the omelette.
Equipment
- Non-stick frying pan (8-inch skillet)
- Whisk
- Spatula
- Mixing bowl
