Middle Eastern Frittata\omelette – Ejeh – عجة

An amazing breakfast item “Called Ejeh in Arabic” that can be eaten any time actually, I grew up having it on weekend mornings, I can describe it as a mix between an omelet and a frittata, it is super easy to make and very delicious.

You will need
  1. 5 eggs
  2. 1 cup chopped parsley
  3. 2 tbs chopped mint
  4. 1 small shallot (finely minced)
  5. 2 cloves of garlic (finely minced)
  6. Olive oil (or vegetable oil)
  7. Salt
  8. 1 ½ tsp of bharat
  1. Start with finely chopping the parsley, mint, shallot, and garlic.
  2. Go ahead and add the chopped mixture to the eggs after beating them in a mixing bowl with a fork, season with salt and BHARAT according to your liking.
  3. Heat your frying pan with olive oil (to cover the bottom of the pan), add the eggs mixture and cook on medium heat.
  4. At this point you can either cover the pan with a lid and let the eggs cook through, or once it sets in the bottom transfer the frying pan to the oven or under a broiler to cook the top.
If you are a cooking Ninja like my mother is, and able to flip this huge ejeh you can flip it and brown it on the other side, please be my guest and go ahead! But for your information I really don’t care to know how it turned out you show off!!
Being an experienced procrastinator and a lazy person (a damn proud one) I will opt for one of the two above mentioned methods, I am never in the mood for cleaning the floors and the ceiling that early in the morning.
So here you go guys a delicious ejeh perfect for breakfast lunch or dinner.

Serve it with pita bread or any kind of flat bread, a refreshing green salad, and spicy Middle Eastern olives.

W Sahtain!


One thought on “Middle Eastern Frittata\omelette – Ejeh – عجة

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