Parsley and Onion Ejjeh

Name: Parsley and Onion Ejjeh
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Levantine
Ingredients: 5 eggs; 1 cup parsley; 1 small onion; 2 tbsp plain flour; 1/2 tsp seven-spice blend; 1/2 tsp salt; 1 tbsp olive oil

A thin Levantine herb omelette packed with parsley and onion, covered to cook without a risky flip.

Vegetarian

Cooking time: 15 min
Hands-on time: 10 min
Free time: 5 min
Difficulty: Easy
Cuisine: Levantine
Calories: 210
Contains: Eggs, Gluten

A good ejjeh is greener than it is yellow; a lid sets the top with gentle steam and keeps it in one piece.

Before you start

Before turning on the heatDry the parsley after washing; excess water makes the omelette fragile and wet.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the ejjeh

5 eggs — at room temperature
1 cup parsley — finely chopped and dry
1 small onion — finely diced
2 tbsp plain flour — level
1/2 tsp seven-spice blend — ground
1/2 tsp salt — for the mixture
1 tbsp olive oil — for the skillet

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Nonstick skillet with a lid — The nonstick surface lets the eggs set gently without tearing.
Small bowls for preparing the eggs — Set it out before starting so the recipe stays within its short cooking time.

Method

Chop the parsley and onion and whisk the eggs with flour, spices, and salt until no flour lumps remain.
4 min
You’ll know it’s ready when
The filling is ready and the eggs are lightly whisked.
Tip: Do not over-whisk; stop once the white and yolk are just combined.
Fold the parsley and onion into the eggs and heat the oil over medium heat.
2 min
You’ll know it’s ready when
The herbs are evenly distributed and the skillet is hot without smoking.
Tip: Cook off vegetable moisture before adding the eggs so the dish does not turn watery.
Pour in the mixture and level it to an even thickness to the edges.
2 min
You’ll know it’s ready when
The egg is distributed through the filling and no longer runny at the edges.
Tip: Lower the heat after adding the eggs; high heat dries the surface before the center sets.
Cover the skillet and leave it over the lowest heat.
5 minYou can walk away
You’ll know it’s ready when
The top is set and the golden edges release from the pan.
Tip: Lift the lid only once near the end so heat is not lost every minute.
Slide the ejjeh onto a plate, cut into wedges, and serve warm.
2 min
You’ll know it’s ready when
The eggs are tender but set and the dish is ready to eat at once.
Tip: Take the eggs off before they look dry; residual heat finishes the last moment of cooking.