Ejjeh | Syrian Frittata (Parsley Omelet)

Ejjeh is a delicious traditional Syrian frittata or omelet made with eggs, herbs, and spices. Variations of this dish can be found across the Middle East, but the Syrian recipe is particularly well-known for its aromatic blend of ingredients.

This Syrian omelet is made with parsley, mint, green onions, and spices like cumin and paprika, which give it a rich and aromatic flavor. You may come across some Syrian frittata recipes that include spinach, but spinach is not a traditional ingredient in Ejjeh, which is usually made with eggs, herbs, and spices.

It’s commonly eaten as a light meal or snack with a side of labneh, and it can be served with bread or fresh vegetables. It’s a popular option for breakfast, lunch, or even as part of a mezze spread.

Enjoy!

Ejjeh | Syrian Frittata (Parsley Omelet)

Mia Florea

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.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Syrian

Servings 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

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.

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Since this dish is made with fresh eggs and herbs, it can be stored in the fridge for up to two days. You can also freeze it, and it will keep for 1-2 months. Make sure to reheat it thoroughly after storing it in the fridge or freezer.

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Mia Florea

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.