Baked Vegetarian “Ejje” - Lebanese Omelets

Simone Shapiro
by Simone Shapiro
1 Cake
35 min

For those of you who don’t know what an oven baked ejji is, it is an old fashioned rustic Lebanese recipe, a cross between an omelette and a savory cake. I have been eating this since I was a little girl. With a few, simple and inexpensive ingredients you will end up with a tasty light lunch or dinner. All you need is a simple, crisp green salad or fattoush on the side. The key of making the perfect ejji in a tray is to heat the oil before adding the ejje batter.

I love to use all different kinds of herbs I have in the refrigerator when I decide I want to me ejje. Whether it’s left over coriander, parsley, mint, green onion… you can choose any greens you want and throw it in the batter. You always end up with the same product. A tasty healthy omelette/ cake that is packed with nutrition and flavor.

You can place the whole batter in the pan and bake it like a cake in the pan, which is the traditional way of making ejje OR you can use the batter as a sort of pancake batter and make multiple patties with the batter as seen in my pictures. I like to make it both ways depending on how many people I am catering too. I usually serve it with a nice fatush style salad, some tahini, olives and of course some fresh bread.

you can never go wrong with this recipe!

enjoy 😊

Baked Vegetarian “Ejje” - Lebanese Omelets
Recipe details
  • 1  Cake
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the batter
  • 7 eggs beaten
  • ½ bunch parsley, finely chopped
  • 1/2 bunch cilantro , finely chopped
  • 1/2 bunch mint chopped
  • 4 stalks minced green onion
  • A dash of freshly grated black pepper
  • 1 teaspoon salt
  • A dash of cinnamon powder
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup canola oil

Preheat the oven to 230°C/450°F. Place a rack in the center of the oven.
In a bowl, mix the onion with salt, cinnamon powderand pepper.
Add the eggs and parsley to the onion and whisk thoroughly.
Add the flour, baking soda and baking powder.
Evenly spread the canolaoil onto a 28cm/11inches baking pan. Heat the pan in the oven to get a suitably hot level (you need to heat your pan for a crispy ejji).
Pour the batter evenly onto the hot oil and bake until the ejji is totally cooked and the surface is golden. It takes about 17 -20 minutes
Divide into squares and serve warm. Enjoy!
If you decide to use the batter and make lots of different ejjes, then all you need to do is places the desired amount in the pan, when it starts to become crispy on the bottom cover the pan with a lid, until fully cooked and then flip and serve.