How to Prepare Delicious EJEH/ lebanese fresh-herb omelette

EJEH/ lebanese fresh-herb omelette. Ejjeh simply means "omelet," and this open-faced, fresh herb-filled Lebanese version is very simple and very satisfying. Spring Omelette with Cottage Cheese & Radishes. Ejjeh is a fresh herb omelette from Lebanon.

Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via. Here is how you achieve that. Add the chopped vegetables, the minced herbs mentioned above and the salt. You can cook EJEH/ lebanese fresh-herb omelette using 15 ingredients and 15 steps. Here is how you achieve that.

Ingredients of EJEH/ lebanese fresh-herb omelette

1. You need 1 bunch of parsley, washed and finely minced.
2. You need 1/2 bunch of fresh mint leaves, washed and finely minced.
3. Prepare 1 of big onion, chopped into big cubes.
4. Prepare 2 of scallions finely minced.
5. You need 6 of eggs.
6. It's 6 tablespoons of flour.
7. It's 1 teaspoon of 7 peppers.
8. Prepare 1 teaspoon of salt.
9. It's of vegetable oil to fry.
10. Prepare of Omelette sauce.
11. It's 6 tbsp of Tahina sesame oil.
12. It's 1/4 cup of lemon juice.
13. It's 2 tablespoons of minced parsley.
14. You need 1/4 cup of water.
15. You need 1/2 teaspoon of salt.

Mixx all ingredients together till well consistent mix. Basil and Parsley Omelette is a quick and easy omelet recipe. It is a wonderful idea for brunch or breakfast. This simple Ejjeh omelette is ideal breakfast option.

EJEH/ lebanese fresh-herb omelette instructions

1. In a wide bowl, crack the eggs and whisk using a whisker..
2. Add the 7 peppers ans mix well.
3. Sift the flour on the eggs and mix well together.
4. Add the chopped vegetables, the minced herbs mentioned above and the salt..
5. Mixx all ingredients together till well consistent mix..
6. In non sticky pan, pour some vegetable oil..
7. Turn on the stove, and heat the oil.
8. Put an amount of Ejeh in the pan using a spoon, forming a circle well consistent..
9. Remove the Ejeh and put it on kitchen towel to let absorbe the oil..
10. Continue frying the Ejeh till all quantity ends.
11. Put in serving dish.
12. Served with tahini-parsley sauce.
13. Preparation of TAhini sauce: - in a large bowl, combine Tahini, water, lemon, salt and whisk till the mixture is thoroughly blended, and you get a smooth, creamy Tahini sauce..
14. Add the minced parsley and mix all together until well consistent mixture..
15. Made by: Iman Haddad.

It's quick to make and filled with fresh parsley, mint and green onion Continue to cook over low heat, or place the pan in the oven under the broiler and cook until the top is set. Pour the omelette onto a plate and cover it in a layer of Puck Cream Cheese. Ideal for breakfast, brunch, or a light lunch, ejjeh especially entices me in the spring and summer, when I can use. Great recipe for EJEH/ lebanese fresh-herb omelette. The omelette is one of the easiest and most inexpensive meals, and it works beautifully for The fresh yogurt cuts through the chile oil's heat, and the seed mix adds layers of flavor and crunch.

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