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.
- 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
- ¼ Cup cooking oil for frying
🔪How to Make Vegan Ejjeh
- Prepare ejjeh batter by combining water, oil and vegan egg powder until all well blended, then add all other ingredients and combine well
- 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
- 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
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.
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 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.
It's simple - eh-gjeh - with an emphasis on the j (pretend there is a g in front)
Ejjeh can be served as part of a mezze or enjoyed on its own and can be eaten any time of the day.
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.
Ejjeh (Vegan Lebanese Omelette)
- 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
- ¼ Cup Neutral cooking oil for frying
- Prepare ejjeh batter by combining water, oil and vegan egg powder. Add all other ingredients and whisk well50 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 through¼ 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Thank you for this delicious recipe! It was easy to follow and turned out great the first try!
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.
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.
Looks so delicious! Can't wait to try it.
Bon appetit!! 🙂
I didn't even know there's such a thing as vegan egg powder! Have to try it out soon. 🙂
plant based foods have come a long way - lucky us!
Yummy! This looks so delicious and tasty! Can't wait to make this!
Thank you Beth - enjoy your meal 🙂
Thank you Beth - hope you enjoy your meal! 🙂
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.
Isn't baharat just amazing!
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.
Sure thing. I will do this soon. Please check back soon.
Thank you for the lovely compliment.