‘Ijjeh – Lebanese-Style Omelet

Remember my Courgette Boats recipe last week? Remember how I scraped out the pulp from the insides of the courgettes? I didn’t say what I did with the pulp! I certainly did not throw them out. I saved them in the fridge to make an omelet with them. This omelet recipe is called ‘ijjeh’ عجه in Arabic and, though usually fried, it tastes equally good when cooked like an omelet.

Ijjeh (for two)


– 1 Tbsp olive oil
– 1/2 onion, finely chopped
– 1 and 1/2 cup courgette or zucchini pulp
– 2 Tbsp fresh parsley, chopped
– 4 eggs, whisked
– Salt


Heat the olive oil in a pan. Add the onions and fry for a minute or two. Add the courgette pulp and stir fry with the onions until they become soft (5 minutes). Add the salt and parsley and give it a gentle mix. Add in the whisked eggs and make sure the surface is flat. Cover and lower the heat and let the eggs cook slowly. Check on the omelet every 5 minutes. When it is dry but not yet golden, flip it over (the bottom is golden by now) and let the top-now-bottom cook for a minute to become golden. Turn over in a plate and enjoy with a piece of pita bread and pickled chili peppers on the side.


6 thoughts on “‘Ijjeh – Lebanese-Style Omelet

  1. samo says:

    each time i think of 3ije i think of oil but yours looks healthy,u know,yaret inte jarte,wish i can taste your dishes,they all look yummy

    • My mom uses flour and I think it works well if you want to fry them as patties. If you leave the flour out, the ijjeh becomes more like an omelet.

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