This ijjeh is a broad, golden-brown omelet with parsley, mint and spring onion. Serve it with tangy lemon yogurt, crisp radishes and flatbread for a simple, complete meal.
Ijjeh is an omelet made in different parts of the Levant; its exact ingredients and shape vary from household to household and from region to region. The base is simple: beaten eggs with fresh herbs, often with spring onion added. In this version, the eggs remain firmly in the starring role. Parsley brings a green, savoury flavour, mint adds a cool freshness, and spring onion contributes a mild onion flavour without making the omelet heavy.
The ratio of eggs to herbs determines how the ijjeh turns out. Finely chop the herbs and mix them evenly into the eggs, so every bite has plenty of flavour without the whole thing becoming a dense herb cake. Parsley is the most voluminous herb; mint has a stronger flavour, so a smaller amount is enough. Flat-leaf parsley works well here, but curly parsley is fine too. If you don’t have fresh mint, it’s better to leave it out than to add a generous amount of dried mint: dried mint tastes more concentrated and changes the fresh character of the dish.
Cooking gently matters more than using high heat. A wide pan spreads the mixture into a layer that can cook evenly. Over low to medium-low heat, the underside has time to turn golden brown before the eggs become too dry. Use a plate to flip the omelet so the other side can cook briefly too. Take it off the heat as soon as the centre has just set; the omelet’s residual heat will keep cooking it for a little while. A non-stick pan makes flipping easier, but a well-oiled frying pan works too.
The lemon yogurt balances the soft, savoury eggs. Stir the lemon juice into the yogurt a little at a time and taste as you go: the sauce should be fresh, but not so sour that it overpowers the herbs. Radishes add a peppery bite and a crisp contrast. Radishes and fresh herbs are often easy to find in spring and summer, but this dish can be made all year round. If radishes aren’t available, thinly sliced cucumber is a milder alternative.
Ideally, serve the ijjeh straight after cooking, cut into wedges, with flatbread to scoop up the yogurt and any loose crumbs. A bowl of tomato and cucumber salad goes well with it, but isn’t necessary to make the meal complete. Store leftover omelet covered in the fridge and eat it cold, or reheat it gently in a pan; don’t heat it for longer than necessary, or the eggs will become tough.
Beat the eggs in a large bowl with the salt and a few twists of black pepper. Stir in the parsley, mint and spring onion.
In a second bowl, stir the lemon juice into the yogurt. Season with a pinch of salt and set aside.
Heat 1 tablespoon of olive oil in a wide frying pan, about 28 cm across, over low to medium-low heat. Pour in the egg mixture and cook for 7–9 minutes, until the edge is firm and the underside is golden brown. Gently move the pan from time to time; lower the heat if the bottom is browning too quickly.
Place a large plate upside down over the pan. Hold it firmly and flip the omelet onto it. Add the remaining tablespoon of oil to the pan, carefully slide the omelet back in and cook the second side for 2–3 minutes, until the centre has just set.
Cut the ijjeh into wedges and serve with the lemon yogurt, radishes and flatbread.
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