Ejjeh simply means “omelet,” and this open-faced, fresh herb-filled Lebanese version is very simple and very satisfying.
Ideal for breakfast, brunch, or a light lunch, ejjeh especially entices me in the spring and summer, when I can use Mama’s fresh herbs from her glorious garden and the brown, white, and green organic eggs from our free-range chicken coop.
MAKES 6 INDIVIDUAL OMELETS
1⁄3 cup heavy cream, half-and-half, or whole milk
3 scallions, ends trimmed, finely minced
1 small bunch fresh flat-leaf parsley leaves, finely minced
1 small bunch fresh chives, finely minced
1 small bunch fresh mint leaves, finely minced
1 teaspoon sea salt
3 tablespoons unbleached, all-purpose flour
6 tablespoons clarified or unsalted butter
6 small pita bread pockets, warmed and buttered, for serving
- Preheat the oven to 350°F degrees.
- Crack the eggs into a large mixing bowl, and poke each yolk with a small knife EJJEH FOLLOW US @SWEETPAULMAGAZINE SWEETPAULMAG.COM 151 or fork to break open. Vigorously whisk the eggs until the whites and yolks are completely blended together, then add the cream or milk and whisk until soft and smooth.
- Fold in the scallions and all of the herbs, and season with salt. Then add the flour and whisk until it has completely dissolved. The mixture should be slightly substantial with small bubbles on the surface.
- Meanwhile, melt 1 tablespoon of the butter over medium-low heat in a small sauté pan (preferably copper) or a cast-iron skillet.
- Once the butter starts to foam slightly, ladle about 1 cup of the egg mixture into the center of the pan. Lift the panhandle and gently swirl the pan in a circular motion so that the egg mixture coats the bottom of the pan.
- Allow the mixture to set for about 10 seconds, then gently run a silicone spatula around the side walls of the pan, slightly lifting the omelet’s edges so they do not stick.
- When the omelet turns light golden brown, after 2–3 minutes, flip over by sliding the spatula under the center and swiftly turning it.
- Cook for an additional 2–3 minutes, then transfer to a baking sheet and cover with aluminum foil to keep warm.
- Continue to make omelets with the remaining egg mixture by adding 1 tablespoon of butter for every two omelets. You should have 6 omelets.
- Place the pita bread pockets onto two large baking sheets on the center and top racks of the preheated oven, and bake for approximately 5 minutes, just until the bread is warm but not toasted. Immediately remove from the oven.
- Spread the remaining butter on the bottom of each pita pocket.
- Lay each omelet on top of each pocket, roll into a wrap sandwich or slice into triangular wedges, and serve warm or at room temperature.
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