Palestinian: Omelette (Ejjeh)

Recipe by Fairouz AbuGhazaleh <airouzabughazaleh@gmail.com>

(makes approx 4 omelettes)

Ejjeh is a popular Middle Eastern egg dish sometimes described as a cross between an omelette and an egg fritter. This herby egg dish is perfect for brunch and best eaten room temperature or even cold. Loaded with herbs, grated zucchini and then shallow fried for crispy edges, ejjeh is best enjoyed with pita bread, tomatoes, and olives

Ingredients:

• 1 cup Italian parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 bunch of green onions (whites and greens), chopped
• ½ cup grated zucchini
• 6 large eggs
• 4 Tablespoons all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon ground cumin
• salt and pepper (to taste)
• ½ cup avocado oil, divided
• Optional: serve with pita bread, sliced tomatoes, yogurt, and olives

Procedure:

1. Chop and wash herbs, grate zucchini; set aside
2. In a large bowl, whisk eggs; add flour, baking powder, and salt (clumps are ok)
3. Add allspice, herbs, and zucchini; whisk well to combine
4. Allow mixture to sit for 15-20 minutes (to activate with the baking powder)
5. Heat an 8" nonstick skillet and add about ¼ cup of oil; heat until water droplets dance off the surface
6. Pour ¼ of the batter into skillet, spread out batter into a thin pancake
7. Cook until bottom is golden brown (3-4 minutes), then flip and brown other side
8. Remove and set on paper towel to absorb excess oil
9. Repeat with remaining batter
10. Garnish with more parsley; season with additional salt and pepper (if desired)
11. Enjoy with pita bread, sliced tomatoes, yogurt, and olives (if desired)