Palestinian: Omelette (Ejjeh)

Recipe by Fairouz AbuGhazaleh <airouzabughazaleh@gmail.com>

(serves 4-6)

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 mint leaves, chopped
• 1 bunch of scallions (whites and greens), chopped
• ½ cup grated zucchini
• 6 large eggs
• 4 Tablespoons all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon ground allspice
• salt and pepper (to taste)
• ½ cup aocado oil, divided

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 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 until glistening
6. Pour ¼ cup of batter in skillet, cook until bottom is golden brown (3-4 minutes)
7. Flip and brown other side
8. Remove and set on paper towel to absorb excess oil
9. Repeat with remaining batter
10. Enjoy with pita bread, sliced tomatoes, and olives