Ejjeh (Lebanese Omelette)
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
8 teaspoons
olive oil divided
Instructions
1
Fold in the cilantro, green onions and mint.
2
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.
3
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.
4
Serve the Ejjeh immediately on its own or with yogurt and pita bread.
Notes
Nutrition Facts
(per serving)
Calories:
357 calories
Servings:
6 servings
Carbohydrates:
12 g
Fat:
26 g
Fiber:
1 g
Protein:
25 g
Sugar:
1 g
Meal Effort
Preparation:
12 minutes
Cook:
24 minutes
Total:
36 minutes