Ejjeh with Zucchini, Fresh Herbs and Adjika
This version of ejjeh - savory Lebanese omelet - is made with crunchy and juicy grated zucchini, fresh mint, parsley and chives and is served with hot and spicy adjika alongside crusty bread.
Ingredients
For ejjeh:
- 8 eggs beaten
- 1.5 tbsp flour
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp finely chopped fresh parsley
- 1/2 tbsp finely chopped fresh mint
- 1/2 tbsp finely chopped chives
- 1 zucchini grated
- Butter for frying
- Oil for frying
For adjika:
- 1 red bell pepper
- 3 ripe tomatoes
- 5 garlic cloves
- 1/2 tsp salt
- 1/2 red chili
- 1 tbsp apple vinegar
Instructions
Make the adjika:
- Place the ingredients into blender and blitz until smooth.
Prepare the zucchini:
- Wash and grate on the larger side of the grater.
- Heat 1 tbsp olive oil and 20g butter to medium-high in a large pan.
- Add grated zucchini and fry for 4-6 minutes until it turns deep golden.
- Transfer to a plate.
Make the egg mixture:
- Lightly beat the eggs.
- Whisk in 1.5 tbsp flour, salt, pepper and herbs.
Make ejjeh:
- In a 18cm pan, heat 1/2 olive oil to medium.
- Add 1-2 tbsp fried eggplant and pour in a ladle of egg mixture.
- Shake the pan for the mixture to evenly distribute.
- Allow to cook for about 2 minutes, then flip over. You may want to slip the omelet onto a plate and the flip back in one quick motion.
- Fry for another minute or two and transfer to a serving plate.
- Repeat with the remaining omelets.
Notes
- To speed up the process, make ejjeh in two pans if you have.
- You can also make it in a larger pan as a traditional omelet.