This zucchini-rich ijjeh is a tender, golden-brown herb omelet packed with parsley and spring onion. Serve it warm or at room temperature with tangy yogurt and flatbread for lunch.
Ijjeh is a Lebanese herb omelet whose ingredients and shape can vary from cook to cook. Sometimes it’s made as one omelet to share; sometimes smaller portions are cooked. In this version, zucchini is the main ingredient: it makes the center tender and mild, while parsley and spring onion add a fresh, green flavor. The eggs bind everything together. A little flour helps hold the mixture together without making the omelet heavy or doughy.
Zucchini is most widely available in the Netherlands in summer, but it’s sold all year round. Choose firm zucchini with smooth skin; larger ones may contain more moisture and bigger seeds. Grating the zucchini helps it cook quickly and distributes it evenly through the eggs. After salting, squeeze out the moisture thoroughly: too much liquid thins the mixture and makes it harder to flip the omelet in one piece. You can use a clean tea towel or your hands; squeeze over the sink or a bowl.
Cooking over low heat is more important than using a high flame. Medium-low heat gives the bottom time to turn golden brown while allowing the heat to reach the center. A nonstick pan with a well-fitting lid makes this easier. Let the omelet firm up before turning it; using a plate as an intermediate step is more manageable than trying to flip it high in the air. The center can stay juicy, but the egg should be just set. If the outside is browning quickly, lower the heat.
Parsley adds a bright, herbal flavor; use flat-leaf parsley if you have it, or curly parsley as an alternative. You can replace the spring onion with a small shallot, though it has a slightly sharper flavor. For a more spiced result, add a pinch of cumin, but otherwise keep the flavors simple. Serve the ijjeh with yogurt and flatbread, for example as a lunch to share. A fresh salad with tomato and cucumber also goes well with it. Let leftovers cool promptly, covered, and store them in the refrigerator; eat within two days and reheat thoroughly, or serve cold.
Coarsely grate the zucchini. Mix with the salt and leave for 10 minutes. Then squeeze as much moisture as possible from the zucchini with your hands or in a clean tea towel.
Beat the eggs in a large bowl. Stir in the zucchini, parsley, spring onion, flour and pepper.
Stir the yogurt until smooth with the lemon juice and set aside. Warm the flatbreads according to the package directions, or briefly in a dry pan.
Heat the olive oil in an approximately 20 cm frying pan over medium-low heat. Pour in the egg mixture and spread it out evenly. Cook with the pan covered for 7–9 minutes, until the edge is firm and the bottom is golden brown.
Place a large plate over the pan and turn the omelet onto it. Carefully slide it back into the pan and cook the other side for 3–5 minutes, until the center is just set.
Let the ijjeh rest briefly and cut into wedges. Serve warm or at room temperature with the lemon yogurt and flatbread.
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