Ijjeh (Parsley Omelette)

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!

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Ijjeh (Parsley Omelette)

Course

Main Dish

Cuisine

Middle Eastern

Servings

servings, or more

Ingredients

• 3 cups parsley rinsed, chopped
• 3/4 onion chopped
• 1 tablespoon dried mint
• 1 teaspoon salt
• 1/2 tablespoon black pepper
• 1 medium potato shredded, or alternately 1/4 cup flour
• 6 eggs
• 3 tablespoon extra virgin olive oil 2 reserved for coating pan

Course Main Dish Cuisine Middle Eastern Servings servings, or more Ingredients 3 cups parsley rinsed, chopped 3/4 onion chopped 1 tablespoon dried mint 1 teaspoon salt 1/2 tablespoon black pepper 1 medium potato shredded, or alternately 1/4 cup flour 6 eggs 3 tablespoon extra virgin olive oil 2 reserved for coating pan

Instructions

1. Coat 8 by 11” pan with 2 tablespoons of olive oil. Chop parsley.

   
2. Shred potato & mix all ingredients in a medium bowl

   
3. Set mixture in pan

   
4. 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.

   

Recipe Notes

• We eat it at room temperature but can be served straight from oven

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