Ejjeh Fresh Herb Lebanese Omelette
How to make traditional Ejjeh. Our easy healthy vegetarian Lebanese Omelette breakfast recipe features fresh herbs, cream and eggs.
Servings: 6
Calories: 277kcal
Equipment
- mixing bowl
- whisk
- French knife
- measuring cups
- measuring spoons
- Nonstick Skillet
- Spatula Flipper
Ingredients
- 12 Eggs
- 1/3 cup Heavy Cream
- 3 Scallions minced
- 1/4 cup Flat Leaf Parsley minced
- 1/4 cup Chives minced
- 1/4 cup Mint minced
- 1 tsp Salt
- 1 tsp Ground White Pepper
- 3 tbsp All Purpose Flour
- 3 tbsp Butter
- 3 tbsp Olive Oil
Instructions
- Crack the eggs into a large mixing bowl. Vigorously whisk the eggs then add the cream and whisk until combined.
- Fold in the scallions and the herbs and season with salt. Add the flour and whisk until completely dissolved.
- Meanwhile, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium low heat in a small saute pan or cast iron skillet. Once the butter and oil start to foam slightly, ladle 1/2 cup of the egg mixture into the centre of the pan. Lift the pan handle and gently swirl the pan in a circular motion so the egg mixture coats the bottom of the pan. Allow the mixture to set for 10 seconds, then gently run a silicone spatula around the side walls of the pan, slightly lifting the omelet's edges so they do not stick. When the omelet turns light golden brown, 2-3 minutes, flip over. Cook for an additional 2-3 minutes, then transfer to a baking sheet and cover with aluminum foil. Continue to make omelets with the remaining egg mixture.
- Serve Ejjeh warm with a dollop of yogurt and red pepper jelly.
Nutrition
Calories: 277kcal | Carbohydrates: 5.2g | Protein: 12.1g | Fat: 23.7g | Saturated Fat: 8.7g | Cholesterol: 350mg | Sodium: 558mg | Potassium: 193mg | Fiber: 0.8g | Sugar: 0.9g | Calcium: 74mg | Iron: 3mg
