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.
Servings: 20 servings
Calories: 37kcal
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
Instructions
- 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
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