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!