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Vegan Lebanese Omelette called Ejjeh in a plate
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5 from 6 votes

Vegan Lebanese Omelette (Ejjeh)

A delightful Lebanese herb omelette (eggless) called Ejjeh that is perfect for breakfast or in a sandwich. This recipe is gluten free and vegan. Main ingredients are vegan egg, parsley and onion.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, main
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Keyword: ejjeh, herb omelette, lebanese ejjeh, lebanese frittata, lebanese recipes, parsley omelette, vegan ejjeh
Servings: 20 servings
Calories: 12kcal
Author: Janelle


Vegan Egg

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


  • Finely chop parsley, mint, onion and set aside
  • Prepare vegan egg by combining water, oil and vegan egg powder until all well blended
  • Combine vegan egg with all other ingredients to form a batter
  • Heat up olive oil in pan over high heat
  • 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


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


Serving: 60g | Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1291IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1mg