Skip to content

Breakfast · Lebanese

Egg-white ijjeh (Lebanese herb omelette)

Ijjeh is the Lebanese herb omelette: little patties packed with parsley, mint and spring onion, eaten warm or cold in a pita. Made with whites, they stay light, bright and green, and they’re a perfect lunch-box sandwich.

Time
20 min
Makes
8 small patties2 servings (4 patties each)
Protein
≈16 gper 4 patties
A stack of small white ijjeh patties full of chopped parsley, mint and spring onion, with pita, tomatoes, olives and labneh

Ingredients

  • 250 ml 3abayad liquid egg whites (about 8 whites)
  • 2 tbsp plain flour
  • 1 bunch flat-leaf parsley (about 60 g), finely chopped
  • A handful of fresh mint leaves (about 15 g), finely chopped
  • 3 spring onions, finely sliced
  • ½ tsp Lebanese seven spices (baharat), or a pinch of cinnamon and black pepper
  • ½ tsp salt
  • 2 tsp olive oil for the pan
  • To serve: pita, labneh, tomato, cucumber and olives

≈16 g protein per 4 patties: 28 g from 250 ml of egg whites (11 g per 100 g) and about 4.7 g from the other ingredients (standard values), for the whole recipe, divided by 2. ≈150 kcal per 4 patties: 113 kcal from the egg whites (45 kcal per 100 g) and about 180 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Make a smooth base

    In a bowl, whisk the flour with a splash of the egg whites until smooth, then whisk in the rest of the whites, the spices and the salt.

  2. Add the greens

    Fold in the parsley, mint and spring onions. It should look more green than white.

  3. Cook the patties

    Heat 1 tsp of oil in a large non-stick pan over medium-low heat. Spoon in 3 tablespoons of the mixture per patty, spreading the herbs evenly, and cook 3 or 4 at a time.

  4. Flip

    After about 2 minutes, when the tops are nearly set, flip and cook 1 minute more. Keep the heat low so they stay white, with only the edges lightly golden.

  5. Serve

    Eat them warm, or tuck two into a pita with labneh, tomato and cucumber.

Tips

  • Dry the herbs well after washing: wet herbs make the patties watery.
  • They keep 2 days in the fridge and are just as good cold in a sandwich.

More recipes