This has to be one of my favorite egg dishes that I learned from my mom. Ijjeh is a baked egg dish made with parsley, onions, potato (or flour), and of course, the eggs!
Ijjeh (Parsley Omelette)
Coat 8 by 11” pan with 2 tablespoons of olive oil. Chop parsley.
Shred potato & mix all ingredients in a medium bowl
Set in oven 450F (200C) on the second to bottom shelf for 20 minutes. Dish will be ready when slightly golden on top and sides.
- We eat it at room temperature but can be served straight from oven