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Home » Vegan Lebanese Recipes

Vegan Lebanese Omelette (Ejjeh)

Published: Sep 23, 2020 · 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?
  • 🥘 Ingredients
  • 🔪How to Make Vegan Ejjeh
  • ⭐Pro Tips
  • 🧑‍🍳Variations
  • ⏲️Cooking Time
  • ❓FAQ
  • 🔪Related 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

🥘 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 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.

🔪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
  • Lebanese Stuffed Eggplant aka Batinjan Mahshi - A delicious main meal of eggplant stuffed with veggie and rice.
  • a metal sauce pot with whiteish sauce in it
    Vegan Miso Tahini Dressing with Orange
  • a collage of four different desserts; brown pudding, baklawa, stuffed pancakes and white pudding
    Decadent Vegan Lebanese Desserts
  • whites bowls of white dip topped with green herbs and golden pita chips
    Easy Gluten Free Pita Chips With Seasoning
  • Best Lebanese Tahini Salad
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
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
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, 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.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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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!! 🙂

      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. 🙂

    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 🙂

      Reply
    • plantbasedfolk

      September 24, 2020 at 1:57 pm

      Thank you Beth - hope you enjoy your meal! 🙂

      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 🙂

      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

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

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