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  • Γ—
    Home Β» Vegan Lebanese Recipes

    Vegan Lebanese Omelette (Ejjeh)

    Published: Sep 23, 2020 Β· Modified: Apr 7, 2022 by Janelle Hama

    Jump to Recipe

    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.

    Vegan Lebanese Omelette called Ejjeh in a plate
    Freshly made vegan ejjeh

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    Jump to:
    • What is Ejjeh?
    • πŸ₯˜Β Ingredients
    • πŸ”ͺHow to Make Vegan Ejjeh
    • ⭐Pro Tips
    • πŸ§‘β€πŸ³Variations
    • ⏲️Cooking Time
    • ❓FAQ
    • πŸ”ͺRelated Recipes
    • Ejjeh (Vegan Lebanese Omelette)

    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.

    Ejjeh - Lebanese frittata/omelette ingredients

    πŸ₯˜ 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
    • 2Β½ 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
    • Β½ tsp Black Salt optional

    Frying Oil

    • ΒΌ Cup cooking oil for frying

    πŸ”ͺHow 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.

    πŸ§‘β€πŸ³Variations

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

    With added zucchini flesh (long green squash) - just mix it into the batter, adjust ingredient amounts accordingly. You can also make Lebanese zucchini with burghul or lib koosa with zucchini flesh. Click here to learn how to core a zucchini to get this ingredient.

    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

    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.

    πŸ”ͺRelated 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
    • Lebanese Stuffed Eggplant aka Batinjan Mahshi - A delicious main meal of eggplant stuffed with veggie and rice.
    • a metal plate with a yellowish dip and a green leaf covered in oil on top
      Authentic Lebanese Baba Ganoush Recipe (Ψ¨Ψ§Ψ¨Ψ§ΨΊΩ†ΩˆΨ¬)
    • a round yellow sfouf cake with two pieces cut out of it
      Sfouf Lebanese Turmeric Semolina Cake (Vegan)
    • Mujadara Hamra (Lentils & Bulgur)
    • a spoonful of yellow potato soup over a bowlful of it
      Easy Healthy Potato and Carrot Soup (Low Fat Vegan)

    Did you make this? I'd love to know! Leave me a comment below with a β˜…β˜…β˜…β˜…β˜… rating or tagΒ @plantbasedfolkΒ on social media.

    Vegan Lebanese Omelette called Ejjeh in a plate

    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.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Breakfast, main
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 20 servings
    Author: Janelle Hama

    Ingredients

    Vegan Egg

    • 50 g Vegan Egg Powder I used Orgran
    • 240 ml Water
    • 2Β½ 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
    • Β½ teaspoon Black Salt optional

    Frying Oil

    • ΒΌ Cup Neutral cooking oil for frying
    Prevent your screen from going dark

    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, 2Β½ teaspoon Olive oil, 300 g Parsley, 100 g White Onion, 1 teaspoon Lebanese 7 Spice, Β½ 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
      ΒΌ 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,Β  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.
    Β 
    Β 
    N.B., nutritional values are not accurate as the ingredient vegan egg isn't found in the online database.
    Β 

    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.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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      Best Lebanese Side Dishes (Authentic Recipes)

    Reader Interactions

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      Recipe Rating




    1. Jacqui

      July 18, 2022 at 10:47 am

      5 stars
      Thank you for this delicious recipe! It was easy to follow and turned out great the first try!

      Reply
    2. Layla

      September 24, 2020 at 3:33 pm

      5 stars
      Our family recently decided to change to a vegan diet. It’s been a challenge finding good recipes. I made this for lunch today, rolled it into a wrap with fresh tomato, cucumber and olives. It was wonderful. Please keep sharing.

      Reply
      • plantbasedfolk

        September 24, 2020 at 5:24 pm

        It's hard to transition diets, I agree with you Layla. I am delighted to read you enjoyed this recipe.
        I look forward to hearing more from you.
        J:)

        Reply
    3. Katie

      September 24, 2020 at 12:35 pm

      5 stars
      Looks so delicious! Can't wait to try it.

      Reply
      • plantbasedfolk

        September 24, 2020 at 1:59 pm

        Bon appetit!! πŸ™‚

        Reply
    4. Anita

      September 24, 2020 at 12:22 pm

      5 stars
      I didn't even know there's such a thing as vegan egg powder! Have to try it out soon. πŸ™‚

      Reply
      • plantbasedfolk

        September 24, 2020 at 1:58 pm

        plant based foods have come a long way - lucky us!

        Reply
    5. Beth

      September 24, 2020 at 12:10 pm

      5 stars
      Yummy! This looks so delicious and tasty! Can't wait to make this!

      Reply
      • plantbasedfolk

        September 24, 2020 at 1:57 pm

        Thank you Beth - enjoy your meal πŸ™‚

        Reply
      • plantbasedfolk

        September 24, 2020 at 1:57 pm

        Thank you Beth - hope you enjoy your meal! πŸ™‚

        Reply
    6. Sandhya Ramakrishnan

      September 24, 2020 at 11:35 am

      5 stars
      Vegan recipes have come a long way and I am yet to try a vegan egg powder. Love the recipe and I love the flavor of Baharat spice.

      Reply
      • plantbasedfolk

        September 24, 2020 at 11:54 am

        Isn't baharat just amazing!
        J πŸ™‚

        Reply
    7. Bhawana Singh

      September 24, 2020 at 11:22 am

      5 stars
      love this lebanese omelette recipe. Glad to find your blog. Recipes looks so interesting and delicious. If possible can you add step by step photos as well.

      Reply
      • plantbasedfolk

        September 24, 2020 at 11:53 am

        Hi Bhawana,

        Sure thing. I will do this soon. Please check back soon.

        Thank you for the lovely compliment.

        J x

        Reply

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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