Can I make these gluten free?

These don't require too much flour but you can certainly substitute a 1:1 gluten free flour in its place. Bob's Red Mill makes a great option.

I don't want to fry these, can I bake?

I imagine these would still be tasty even baked, however they will not have the signature look or flavor of traditional ejjeh. They will certainly be more like a traditional egg bite. If you want to bake, I would spray a mini-muffin tin with cooking spray and fill each one. Bake at 350 for about 8-10 minutes until they puff up. For a traditional muffin tin, 15-18 minutes.

Can I bake into one large egg dish?

Again, that would definitely be tasty but would not be quite what ejjeh is - it would resemble more of an egg casserole. I would check out this egg bake recipe for more details on how to make an egg casserole which requires more liquid and fat. You can certainly add the spices and herbs to a traditional casserole.

The short answer is NO! Olive oil does not have a high smoking point which does not make it a good choice for frying. That being said, it also has a strong flavor which won't translate well with the ejjeh. You want the flavor of the herbs and spices to shine.

Ejjeh - Vegetarian Lebanese Herb Omelette

Name: Ejjeh - Vegetarian Lebanese Herb Omelette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup); 1 cup fresh mint leaves, (chopped to obtain 1 cup); 1 bunch of scallions - whites and greens, (chopped to obtain 1 cup); 1 small zucchini, (1/2 cup grated); 6 large eggs; 4 Tablespoons all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons kosher salt, (half for table salt); 1 teaspoon mixed spices, (can use 7 spice or allspice); 1 teaspoon ground black pepper; 1/2 cup, divided (more as needed) of canola, vegetable, avocado, peanut or grapeseed oil; Flake salt (optional)

Description

Ejjeh are Lebanese egg fritters or mini omelettes. They are filled with herbs, spices and shallow fried for an unbelievable flavor and texture.

Ingredients

Units Scale

1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup)
1 cup fresh mint leaves, (chopped to obtain 1 cup)
1 bunch of scallions - whites and greens, (chopped to obtain 1 cup)
1 small zucchini, (1/2 cup grated)
6 large eggs
4 Tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons kosher salt, (half for table salt)
1 teaspoon mixed spices, (can use 7 spice or allspice)
1 teaspoon ground black pepper
1/2 cup, divided (more as needed) of canola, vegetable, avocado, peanut or grapeseed oil
Flake salt (optional)

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Instructions

Chop and wash your herbs, grate your zucchini and set aside.
- 1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup)
- 1 cup fresh mint leaves, (chopped to obtain 1 cup)
- 1 bunch of scallions - whites and greens, (chopped to obtain 1 cup)
- 1 small zucchini, (1/2 cup grated)
In a large bowl, whisk your eggs. Add your flour, baking powder and spices. Whisk well - clumps will remain, it's ok.
- 6 large eggs
- 4 Tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons kosher salt, (half for table salt)
Add your herbs and zucchini and whisk well to combine. Allow mixture to sit for 15-20 minutes before frying. This allows the batter to activate with the baking powder and create the poof in each ejjeh.
While your batter is resting, line a plate with paper towels and set aside - this will be used to place ejjeh on after frying to absorb any excess oil.
Heat an 8" nonstick skillet and add about 1/4 cup of your oil and heat on medium-high heat until glistening, 350 degrees on a thermometer.
Once your oil is heated, place 1/4 cup of batter in your skillet and allow to cook for 3-4 minutes on the first side. You should see it begin to get golden brown on the bottom and edges crisp.
Using a fork and spatula, flip and repeat on second side until fully golden brown. Remove and set on paper towel to absorb excess oil. Top with flake salt if you'd like. I like to taste this first one and adjust seasoning as needed.
Repeat with remaining batter, you should be able to fit 2 in the skillet at a time.
Enjoy with pita and labneh!

Notes

Please be sure to use a high smoke point oil as mentioned in instructions, olive oil is not a suitable substitute.
Always half your salt if using table salt. Fry your first ejjeh, taste and adjust as needed.
I use mixed spices in my ejjeh but 7 spice or ground allspice is a great alternative.

Keywords: ejjeh kousa, lebanese ejjeh, lebanese omelette, egg fritter, herb omelette, paper towel lined, egg fritters