Recipe: Mouthwatering Lebanese Omelette (Ijjeh)

Unleash your inner chef with this staple of the Lebanese breakfast table, Ijjeh: an omelette featuring parsley and za’atar as the stars for a sophisticated and flavorful breakfast. You can also view this recipe on our YouTube channel. 

INGREDIENTS

• 3 cups parsley, rinsed and chopped
• 3/4 onion, chopped
• 1 tbsp dried mint
• 1 tsp salt
• 1/2 tbsp black pepper
• 1 medium potato shredded, or alternately 1/4 cup flour
• 6 eggs
• 3 tbsp extra virgin olive oil, 2 reserved for coating the pan
• Terranean Herbs & Spices za’atar, to taste

INSTRUCTIONS

1. Pick and chop parsley to avoid the bitter stems.  
2. Shred the potato: soak potatoes in water for 30-60 minutes before cooking. 
3. Dice onion if not completed already. 
4. Add olive oil to the pan, add chopped onion and sauté 2-3 minutes. 
5. Add shredded potato to the pan and cook for 10-15 minutes over high heat, stirring occasionally. 
6. Crack 6 eggs in a bowl, add in the parsley, and stir.
7. Add cooked onion and potato mixture to the bowl. 
8. Give it a stir, let it rest for 15 minutes with a lid covering or with a dish.
9. Add entire mixture to pan, 
10. Cook over high heat for 1 minute. 
11. Reduce heat and cook for 2-3 minutes more. 
12. Cover with a plate and flip it , then cook 2-3 minutes more. 
13. Sprinkle it with za’atar and enjoy, sahtain!