Anita’s Lebanese Ejjeh -Vegetarian Dill Omelette

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A crunchy, rustic, and herby delicious Omelet. Great as a sandwich on a pita bread or next to your favorite salad. Enjoy !


7 large eggs

14 Tablespoon coconut flour

1 bunch green onions, chopped

1 bunch parsley, chopped

1 bunch dill, chopped

1 yellow onion, chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon nutmeg

4 Tablespoon of vegetable oil


  1. Mix together green onions, parsley, dill and yellow onions. Add beaten eggs.uggy adding flour
  2. Add salt, pepper and nutmeg. Mix until all combined. Batter will be thick.
  3. Stir in coconut flour slowly over the vegetables. Mix all ingredients.uggy adding eggs-flour
  4. In a big skillet over medium heat, add 4 Tablespoon of vegetable oil and heat.
  5. Scoop 1/3 cup of batter into the skillet. Level down each ojji with a spatula. 4 ojji at a time. Do not overcrowd the skillet.uggy frying
  6. Flip each ojji after 2 to 3 minutes on both sides until golden brown.
  7. Remove and place over paper towels.uggy dryng from oil
  8. Serve immediately or at room temperature.ugy plate