Vegan Lebanese Omelette (Ejjeh)

Name: Vegan Lebanese Omelette (Ejjeh)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 50 g Vegan Egg Powder (I used Orgran); 240 ml Water; 2½ tsp Olive oil; 300 g Parsley (Finely chopped); 100 g White Onion (Finely chopped (brown is fine too)); 1 tsp Lebanese 7 Spice (aka Baharat (All spice is a good sub too)); 10 g Fresh mint (Finely chopped); ½ tsp Black Salt (optional); 1/4 Cup Olive oil (for frying)

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Ejjeh is a fresh herb omelette from Lebanon. It's a fast and easy meal to enjoy for any time of day. This version is eggless and dairy free - a vegan Lebanese Omelette.

Vegan Lebanese Omelette called Ejjeh in a plate

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🥘 Ingredients
🔪Cooking Instructions
💭Recipe Tips
💡Recipe Variations
⏲️Cooking Time
❓FAQ
📋Other Vegan Lebanese Recipes
📖 Recipe
💬 Community

Simply put, this Lebanese Ejjeh recipe, is an open faced omelette or frittata.

Growing up my some of my siblings had a love hate relationship with Ejjeh. Traditionally Ejjeh, being an omelette, is made with egg.

My mother's version contained ground lamb and she would mainly bake it in the oven in a baking tray topped with pine nuts.

On occasion, she would pan fry it. When I asked my siblings why they didn't like it they said it was because it was too eggy.

Which I can totally understand - but for me, I used to love Ejjeh, when it came out of the oven sizzling in the fats (lamb and olive oil) with crispy brown edges.

I loved sneaking an edge piece before mum would make me a wrap (with Lebanese bread) of Ejjeh and freshly cut veggies (think tomato and radish).

Since cutting out eggs from my diet, I have been trying to make vegan Lebanese Omelette from scratch.

I've tried a few times varying the ingredients but found that whilst the taste was nearly there, the flour (I used chickpea flour as the base) always turned out too bready. And that just didn't do.

So check in again, as I will one day find the perfect vegan Ejjah from scratch recipe.

In the meantime, it occured to me, why reinvent the wheel here, when vegan egg can be store bought.

The first time I tried vegan egg, I wasn't impressed, I think it was because I thought it was going to be like egg.

Well that was a couple of years ago now and vegan egg has come a long way. For this recipe I used Orgran Vegan Easy Egg*

I have also made from scratch vegan scrambled eggs using tofu. Check it out, it's fabulous.

🥘 Ingredients

Vegan Egg

50 g Vegan Egg Powder (I used Orgran*) In my opinion, this brand contains enough salt, so be sure to do a taste test before adding additional salt
240 ml Water
2½ tsp Olive oil*

Herbs & Spices

300 g Parsley Finely chopped - Only fresh parsley is to be used.
100 g White Onion Finely chopped (brown is fine too) - white onion is sweeter
1 tsp Baharat (Lebanese 7 spice) (All spice is a good sub too)
10 g Fresh mint Finely chopped
½ tsp Black Salt optional

Frying Oil

¼ Cup Olive oil* for frying

🔪Cooking Instructions

Finely chop parsley, mint, onion and set aside
Prepare vegan egg by combining water, oil and vegan egg powder until all well blended
Combine vegan egg with all other ingredients to form a batter
Heat up olive oil in pan over high heat
Add small amounts of batter to hot oil and fry until all cooked through
Use a paper towel lined plate to place cooked Ejjeh onto to absorb any additional oil
Serve with fresh vegetables or salad. Or enjoy in a sandwich

💭Recipe Tips

Adjust the spices and salt to your tasting

Add black salt if you want that 'eggy' taste, if you've never used black salt, well you're in for a treat with the unforgettable sulphur smell.

Use a non-stick pan, to use lesser amount of oil for frying

When scooping the batter into the oil, ensure each portion isn't to thick as it may not cook evenly or cook through.

💡Recipe Variations

There are a few additional ways to make a vegan Lebanese omelette:

With added zucchini (long green squash) flesh - just mix it into the batter, adjust ingredient amounts accordingly

With a vegan ground meat (this is to substitute ground lamb) - mix it into the batter, adjust ingredient amounts accordingly - I've yet to try this version

Some people do like to add a little bit of freshly crushed garlic into the mix, this is not my preference.

Deep fried - again I tend to steer away from this and I should mention I am not sure how this particular Ejjeh recipe would fair being deep fried.

Traditional Ejjeh can also be baked, in this case, I've yet to try baking this recipe and ascertain the result - but do check back in, as I will definitely be giving this a go.

Side note: Ejjeh is also known by some as Ijjeh in Lebanon. In other parts of the Middle East it can be known as Eggah, Ejji or Ajjah.

⏲️Cooking Time

Cooking this vegan Lebanese omelette is easy, it takes a few minutes to fry each portion. Check the middle of each omelette to ensure it has cooked through.

❓FAQ

How do you pronounce ejjeh?

It's simple - eh-gjeh - with an emphasis on the j (pretend there is a g in front)

When to serve Ejjeh?

Ejjeh can be served as part of a mezze or enjoyed on its own and can be eaten any time of the day.

📋Other Vegan Lebanese Recipes

Hindbeh bi zeit - A Lebanese chicory recipe topped with caramelised onion
Purslane Pockets Lebanese Bakleh - A super delish & crispy Purslane recipe made into pockets using puff pastry
Stuffed Eggplant Batinjan Mahshi - A delicious main meal of eggplant stuffed with veggie and rice.

📖 Recipe