Vegan Lebanese Omelette (Ejjeh)

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

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What is Ejjeh?

Ejjeh, is an open-faced omelette or frittata. There are variations of ejjeh across the Middle East that vary in ingredients, some contain ground lamb, or zucchini flesh. The preparation can vary from baked to fried.

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.

This recipe is a vegan ejjeh version.

🥘 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) (Allspice is a good sub too)
• 10 g Fresh mint Finely chopped
• ½ tsp Black Salt optional

Frying Oil

• ¼ Cup cooking oil for frying

🔪How to Make Vegan Ejjeh

1. Prepare ejjeh batter by combining water, oil and vegan egg powder until all well blended, then add all other ingredients and combine well
2. Heat up cooking oil in a pan over high heat and add small amounts of batter to hot oil and fry until all cooked through
3. 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

⭐Pro Tips

Adjust the spices and salt to your taste

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 sulfur smell.

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

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

🧑‍🍳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

Add meatless 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.

⏲️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

🔪Related Recipes

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

I have also made an oil-free version using chickpea flour (gabanzo flour). I called it chickpea omelette.

Some other vegan Lebanese recipes of note;

• 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

Ejjeh (Vegan Lebanese Omelette)

A delightful Lebanese herb omelette (eggless) called Ejjeh. Perfect for breakfast or in a sandwich. Made with vegan egg, parsley, onion and spices, this is also naturally gluten free.

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Course: Breakfast, main

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 20 servings

Author: Janelle Hama

Ingredients

Vegan Egg

• 50 g Vegan Egg Powder I used Orgran
• 240 ml Water
• 2½ teaspoon Olive oil

Herbs & Spices

• 300 g Parsley Finely chopped
• 100 g White Onion Finely chopped (brown is fine too)
• 1 teaspoon Lebanese 7 Spice aka Baharat (All spice is a good sub too)
• 10 g Fresh mint Finely chopped
• ½ teaspoon Black Salt optional

Frying Oil

• ¼ Cup Neutral cooking oil for frying

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Instructions

• Prepare ejjeh batter by combining water, oil and vegan egg powder. Add all other ingredients and whisk well
  50 g Vegan Egg Powder, 240 ml Water, 2½ teaspoon Olive oil, 300 g Parsley, 100 g White Onion, 1 teaspoon Lebanese 7 Spice, ½ teaspoon Black Salt, 10 g Fresh mint
• Heat up oil in pan over high heat. Add small amounts of batter to hot oil and fry until all cooked through
  ¼ Cup Neutral cooking oil
• 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

Notes

Spices and salt can be adjusted to your liking

Black salt (Kala Namak) gives an 'eggy' taste

When adding the batter into the oil,  each portion shouldn't be to thick as it may not cook evenly or cook through.

You may also like this chickpea omelette which is based off this ejjeh recipe and is oil-free.

 

 

N.B., nutritional values are not accurate as the ingredient vegan egg isn't found in the online database.

 

Nutrition

Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 68mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1285IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

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