Name: Ejjeh (Lebanese Herb Omelette) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 12 eggs; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 1 teaspoon 7 spice blend; ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup fresh cilantro, finely chopped; 4 green onions, minced; 2 tablespoons fresh mint, finely chopped; 8 teaspoons olive oil, divided

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I absolutely adore making this Ejjeh (Lebanese Herb Omelette) Recipe whenever I'm craving something fresh, flavorful, and satisfying. It’s such a brilliant take on the classic omelette, packed with vibrant herbs and a warming blend of spices that instantly transport me to the bustling kitchens of Lebanon. Each bite bursts with the bright notes of cilantro, mint, and green onion, perfectly balanced with the subtle heat of seven-spice. It’s a dish that feels both comforting and light, making it my go-to for breakfast, brunch, or even a light dinner.

Why You'll Love This Ejjeh (Lebanese Herb Omelette) Recipe

I think what makes this Ejjeh recipe stand out the most is its fantastic flavor profile. The mixture of fresh herbs like mint and cilantro combined with the aromatic seven spice creates a layered taste that’s both earthy and fragrant without overpowering the eggs. I love how the seasoning brings out a subtle warmth that lingers, making each morsel exciting yet familiar. It's like a little celebration of freshness and balance on a plate.

Another reason I keep coming back to this recipe is how simple it is to prepare. The ingredients are straightforward and easy to find, and the method is hands-off enough that you can whip it up even on busy mornings. Plus, the cooking time is quick but yields a fluffy, tender omelette with a beautiful golden crust. I often make it for family gatherings or weekend brunches because it’s impressive but not complicated, and everyone always asks for seconds.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a light yellow foamy mixture that has finely chopped green herbs and white onion pieces floating on top. A silver whisk, partially submerged in the mixture, is held by a woman's hand at the bottom of the bowl, showing thin green bits clinging to the whisk wires. The mixture’s texture looks airy and slightly bubbly with bright green herb clusters scattered unevenly across the surface. photo taken with an iphone --ar 4:5 --v 7

For this Ejjeh (Lebanese Herb Omelette) Recipe, the ingredients are refreshingly simple yet each one plays a crucial role. The eggs provide a rich and creamy base, while the herbs add vibrant color and herbal freshness. The seven spice introduces an irresistible complexity, and a light touch of flour and baking powder ensures a delicate fluffiness. Olive oil is the finishing touch, delivering that wonderful golden crust and subtle fruity aroma.

Quick Tip

All ingredient amounts are listed in the recipe card below

Eggs: The star ingredient, providing structure, richness, and a satisfying protein boost.

All-purpose flour: Helps make the omelette slightly fluffy and hold together well.
Baking powder: Adds a subtle lift for a lighter texture.
Seven spice: This fragrant blend adds warmth and depth to the flavor.

Salt and black pepper: Essential seasoning to bring all the flavors alive.
Fresh cilantro: Offers a bright, citrusy herbal note that refreshes the dish.
Green onions: Adds mild oniony sweetness and a bit of crunch.

Fresh mint: The secret weapon that gives Ejjeh its distinctive, refreshing aroma.
Olive oil: For cooking, it creates a deliciously crisp golden surface with a beautiful fruity undertone.

Directions

Step 1: In a large mixing bowl, whisk together 12 eggs, 3 tablespoons of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of seven spice, ½ teaspoon of salt, and ½ teaspoon of black pepper until the mixture is smooth and well combined. I find that whisking well at this stage sets up a nice, fluffy texture later on.

Step 2: Gently fold in ¼ cup of finely chopped fresh cilantro, 4 minced green onions, and 2 tablespoons of chopped fresh mint. The fresh herbs add great color and their fragrant oils enhance the overall taste, so be generous!

Step 3: Heat 1 teaspoon of olive oil in an 8-inch non-stick skillet over medium heat. Make sure the pan is properly heated before adding the mixture — this helps prevent sticking and promotes even browning.

Step 4: Pour about ½ cup of the egg mixture into the skillet, spreading it evenly. Cook for approximately 2 to 3 minutes until the edges start to set and the bottom turns golden brown.

Step 5: Carefully flip the omelette and cook for another 2 to 3 minutes until cooked through and nicely golden on the other side. I like to keep the omelette tender but fully cooked all the way through.

Step 6: Use a spatula to fold the cooked omelette in half and slide it onto a serving platter. Repeat the process with the remaining batter and 7 more teaspoons of olive oil, making a total of 8 omelettes. It’s a wonderful portion to share or savor over a couple days.

Step 7: Serve the Ejjeh immediately on its own, or with creamy plain yogurt and fresh pita bread for a truly authentic experience. The warm, herbaceous flavors pair beautifully with those sides.

Servings and Timing

This Ejjeh (Lebanese Herb Omelette) Recipe yields 8 servings, making it perfect for a crowd or for meal prep throughout the week. The prep time is delightfully short—just about 10 minutes—because chopping fresh herbs and whisking eggs is a breeze. Cooking takes roughly 30 minutes, allowing you to savor the aroma as each omelette cooks to golden perfection. In total, you’ll spend around 40 minutes from start to finish, which makes this dish a quick yet gratifying option. There’s no cooling or resting time needed, so you can dig right in!

How to Serve This Ejjeh (Lebanese Herb Omelette) Recipe

The image shows a white oval plate on a white marbled surface holding six folded omelettes, arranged side by side and slightly overlapping. Each omelette is golden brown with green herbs and chopped spring onions mixed evenly throughout, giving a speckled texture. The edges are lightly browned and crisp. Around the omelettes, there are several quartered bright red tomato wedges adding a splash of color. A small white bowl with more chopped green onions is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this Ejjeh, I love keeping it simple and letting those fresh herbs shine. A dollop of thick plain yogurt on the side adds a lovely tang that balances the warm spices and creates a cooling sensation that’s perfect when paired with pita bread. Sometimes, I’ll scatter a few extra chopped herbs or a sprinkle of za'atar on top for a beautiful, fragrant garnish.

If I’m serving this for a brunch or a casual family dinner, I like to set it alongside a platter of fresh tomatoes, cucumbers, and olives for a Middle Eastern-inspired spread. It also goes brilliantly with a simple cucumber and sumac salad, adding brightness to the plate. I recommend serving the Ejjeh warm or at room temperature so the flavors remain pronounced and the texture stays tender and moist.

As for drinks, this herb omelette pairs wonderfully with a crisp white wine like Sauvignon Blanc or a refreshing mint lemonade. For cozy mornings, a hot cup of Arabic coffee or mint tea complements it beautifully. This dish truly shines during relaxed weekend brunches, festive holiday mornings, or as an elegant yet easy appetizer for parties.

Variations

I really enjoy tinkering with this Ejjeh recipe to suit different tastes or dietary needs. For instance, if you want to boost the veggie factor, you can add finely diced tomatoes or bell peppers for a splash of sweetness and crunch. Sometimes I throw in a handful of shredded zucchini to make it a bit heartier without overpowering the herbs.

For those seeking a gluten-free version, simply swap the all-purpose flour for chickpea flour—this not only keeps the omelette light but adds a subtle nuttiness that I love. If you’re vegan or avoiding eggs, although it’s a departure from the traditional, you could experiment with a chickpea flour batter and lots of fresh herbs to mimic the flavors and texture.

To switch up the cooking method, I’ve even baked the egg mixture in a shallow baking dish at 350°F (175°C) for about 20 minutes, which results in a casserole-style Ejjeh great for serving larger groups or making ahead. Each method brings out a different texture but preserves that signature fresh herbal taste I adore.

Storage and Reheating

Storing Leftovers

When it comes to storing leftover Ejjeh, I recommend placing the cooled omelettes in an airtight container and refrigerating them. They keep well for up to 3 days, which makes them perfect for a quick breakfast or snack throughout the week. I like storing each omelette separated by parchment paper to prevent sticking and to maintain their shape and texture.

Freezing

Freezing Ejjeh is possible, although I prefer enjoying it fresh because the texture of eggs can change after freezing. If you want to freeze it, wrap each folded omelette tightly in plastic wrap and place them in a freezer-safe bag or container. They should keep well for up to 1 month. When it’s time to eat, thaw them overnight in the fridge for best results.

Reheating

To reheat, I strongly suggest using a skillet over low to medium heat rather than the microwave to preserve the texture and prevent sogginess. Add a small drizzle of olive oil and gently warm the Ejjeh until heated through and the edges regain a bit of their crispness. Avoid reheating at high heat or for too long, as this can dry out the omelette and dull the vibrant flavors.

FAQs

Can I use other herbs besides cilantro and mint?

Absolutely! While cilantro and mint are classic, you can experiment with parsley, dill, or even chives. Each herb will bring its own unique note, so feel free to customize based on what you have on hand or your flavor preference.

What is seven spice and can I substitute it?

Seven spice is a Middle Eastern blend typically including cinnamon, allspice, nutmeg, cloves, pepper, coriander, and cumin. If you don’t have it, you can create a simple mix of ground cinnamon, cumin, and a pinch of nutmeg as a good substitute to maintain that warm, aromatic profile.

Is Ejjeh better served hot or cold?

I find Ejjeh most delicious warm or at room temperature, which helps preserve its tender texture and fresh herb aroma. That said, it can also be enjoyed chilled, especially as part of a mezze platter, where its flavors mellow and blend with other dishes.

Can I make this recipe ahead of time?

Yes! You can prepare the batter ahead and keep it refrigerated for a few hours before cooking. Cooked Ejjeh also reheats well, making it a convenient make-ahead option for busy mornings, parties, or meal prep.

What pan works best for cooking Ejjeh?

I recommend a good-quality non-stick skillet around 8 inches in diameter. Non-stick ensures the omelette cooks evenly and flips easily without breaking, giving you those beautiful golden edges every time.

Conclusion

I genuinely hope you give this Ejjeh (Lebanese Herb Omelette) Recipe a try because it’s one of those dishes that never fails to bring a little joy and freshness to the table. Its vibrant flavors, simple ingredients, and satisfying texture make it a standout in my recipe collection. Whether you’re cooking for yourself, your family, or friends, I’m sure this herb-packed omelette will become a fast favorite in your home just like it is in mine.

Ejjeh (Lebanese Herb Omelette) Recipe

Why You'll Love This Ejjeh (Lebanese Herb Omelette) Recipe