Ejjeh | Syrian Frittata (Parsley Omelet)

Name: Ejjeh | Syrian Frittata (Parsley Omelet)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 10 eggs; 2 tablespoons milk; 1 teaspoon cumin powder; 1 teaspoon salt; 1 teaspoon paprika; ½ teaspoon cayenne powder; 1 teaspoon grated garlic; 1 cup finely chopped parsley; ¼ cup finely chopped green onions; 2 tablespoons finely chopped mint; 1 tablespoon butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 servings
Course
Breakfast
Cuisine
Syrian

Ejjeh | Syrian Frittata (Parsley Omelet)

Iris Warren

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This Syrian frittata recipe made with parsley, mint and green onions and Middle Eastern spices like cumin and paprika is a perfect vegetarian choice for breakfast or a light lunch.

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Ingredients

Servings

10 eggs
2 tablespoons milk
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon paprika
½ teaspoon cayenne powder
1 teaspoon grated garlic
1 cup finely chopped parsley
¼ cup finely chopped green onions
2 tablespoons finely chopped mint
1 tablespoon butter

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Instructions

In a bowl whisk together the eggs, milk, cumin powder, salt, paprika, cayenne and garlic. Mix in the parsley, onions and mint.
Place the butter in a skillet and put it on a medium low heat. Once the butter has melted pour in the egg mix. Cover, lower the heat to low and let it cook for about 10 mins. Or until the top is no longer shiny.
Serve with labneh or plain yogurt, green olives and sprinkle a handful of toasted pine seeds.

Notes

Tips:
Labneh is simply strained yogurt. If you cannot find it in your supermarket simply mix 500 gr (2 cups) of Yogurt with 2 teaspoons of salt, place it in a cheese cloth in a strainer, place the strainer on top of a bowl and allow all the water to drip overnight in the fridge.