Ejjeh (Lebanese omelette)

Halfway between an omelette and a crêpe, this Lebanese egg dish is ideal for breakfast or brunch. Wrap up with Lebanese bread and tuck in a few cucumber slices, cos lettuce leaves, green olives and a spoonful of creamy labne to make this dish a full meal.

Credit: Jiwon Kim

• serves

  2-3

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ¼ cup (60 ml) extra virgin olive oil
• Brined green olives, labne (see Note), sliced cucumber, cos lettuce leaves, Lebanese bread, to serve

For the ejjeh

• 3 eggs
• 1 spring onion, thinly sliced
• ¼ small bunch flat-leaf parsley, finely chopped
• 1 tsp baharat
• 1 tsp salt
• 1 tbsp plain flour

Resting time: 10 minutes

Instructions

1. To make the ejjeh, combine the ingredients (except the flour) in a large bowl and whisk well to combine. While whisking, gradually add the flour. Set aside and allow to rest for 10 minutes before using.
2. Heat 1 tbsp oil in a large frying pan or crêpe pan over medium heat. Once the oil is hot, add 100 ml of ejjeh batter to the pan, allowing it to spread out like a pancake. Cook for 1 minute, then flip and cook for 1 minute further, or until cooked through. Transfer the ejjeh to a paper towel-lined plate, then repeat with the remaining oil and batter.
3. Serve the ejjeh with the olives, labne, cucumber, cos lettuce leaves and Lebanese bread on the side.

Note

To make homemade labne, you will need 1 kg natural yoghurt and 2 tsp salt. Line a fine mesh strainer with cheesecloth, ensuring that you leave some cloth hanging over the edges. Place the yoghurt in a bowl and whisk in the salt. Transfer to the lined strainer and suspend the strainer over a bucket or bowl to catch the whey. The labne will be ready in 12-48 hours depending on how thick you like it – it’s usually ready when it’s about the texture of cream cheese. Your labne will keep in an airtight container in the fridge for up to 2 weeks.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.