Baked Lebanese Parsley Omelette (Ejje in a Tray)
Description
An old-fashioned, baked Middle Eastern egg dish made with fresh parsley, onions, and a delicate touch of black pepper. Wholesome, gluten-adaptable, and baked until the surface is beautifully golden and the bottom is perfectly crispy.
Ingredients
- 5 eggs lightly beaten
- ½ bunch of parsley finely chopped
- 1 large onion finely chopped
- A dash of freshly ground black pepper
- 1 teaspoon salt
- A dash of ground cinnamon
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup canola oil
Instructions
- Preheat the oven to 230°C/450°F, placing a rack in the center.
- In a mixing bowl, toss the finely chopped onion with the salt, ground cinnamon, and black pepper.
- Add the lightly beaten eggs and chopped parsley, whisking until well combined.
- Add the flour, baking powder, and baking soda, and mix until the batter is smooth and evenly combined.
- Pour the canola oil into a 28 cm (11-inch) baking pan, spreading it evenly over the bottom. Place the pan in the preheated oven until the oil is hot. This step is essential for achieving a beautifully golden, crispy-bottomed Lebanese ejje.
- Carefully remove the hot pan from the oven and immediately pour the batter evenly into the hot oil.
- Return the pan to the oven and bake for 15–17 minutes, or until the ejje is fully cooked through and the surface is beautifully golden.
- Cut into squares and serve warm. Enjoy!
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