Baked Vegetarian Omelette (Ejje bilforon)
Today, I was just in the mood for a quick ejje in a tray! 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! Happy eating!
- 5 eggs, lightly beaten
- ½ bunch parsley, finely chopped
- 1 big onion, finely chopped
- A dash of freshly grated black pepper
- 1 teaspoon salt
- A dash of cinnamon powder
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup canola oil
- Preheat the oven to 230°C/450°F. Place a rack in the center of the oven.
- In a bowl, mix the onion with salt, cinnamon powder and pepper.
- Add the eggs and parsley to the onion and whisk thoroughly.
- Add the flour, baking soda and baking powder.
- Evenly spread the canola oil onto a 28cm/11inches baking pan. Heat the pan in the oven to get a suitably hot level (you need to heat your pan for a crispy ejji).
- Pour the batter evenly onto the hot oil and bake until the ejji is totally cooked and the surface is golden. It takes about 15-17 minutes.
- Divide into squares and serve warm. Enjoy!
You might also enjoy our Zucchini Fritters
Divide into squares and serve warm. Enjoy!
If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don't use photos without prior written permission.