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 powderand pepper.
- Add the eggs and parsley to the onion and whisk thoroughly.
- Add the flour, baking soda and baking powder.
- Evenly spread the canolaoil 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!
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