Lebanese Omelet (Ejjeh)

Makes 1 omelet

Ejjeh (eh-zhey) is a Lebanese dish that’s a cross between an omelet and a savory cake. With simple ingredients and spices, this traditional recipe is an excellent source of protein, antioxidants, and fiber. If you’re hoping to break your fast with this omelet, and want to make it ahead of time, just know that it freezes well!



3 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
1 medium zucchini, ends trimmed, cut into ½-inch cubes
1 medium carrot, grated
2 garlic cloves, minced
3 tablespoons chopped
¾ teaspoon salt, divided
¼ teaspoon black pepper
6 medium eggs
¼ teaspoon cinnamon
Tzatziki sauce, to serve



1. Preheat the oven to 400°F and brush 2 tbsps. of the olive oil into a deep 12-inch round baking pan.
2. Heat the remaining 1 tbsp. olive oil in a large frying pan over medium-high heat.
3. Add the onion, zucchini, carrot, and garlic and stir for 5 minutes, until the onions start to brown and the zucchini softens.
4. Stir in the parsley, ½ tsp. of salt, and the pepper and remove the skillet from the heat.
5. Transfer the vegetable mixture to the prepared pan and spread into an even layer.
6. Whisk together the eggs, cinnamon, and remaining ¼ tsp. salt in a small bowl, then pour the egg mixture over the vegetables.
7. Bake the omelet for 25–30 minutes, until golden brown.
8. Serve immediately with tzatziki sauce, if desired.


NUTRITION • per one serving • 

Calories 220 —
Total Fat 17 g 22%
Saturated Fat 3.6 g 18%
Polyunsaturated Fat 3.7 g —
Monounsaturated Fat 7.2 g —
Trans Fat 0 g —
Cholesterol 245 mg 82%
Sodium 8280 mg 360%
Total Carbohydrates 8 g 3%
Dietary Fiber 2 g 7%
Total Sugars 2 g —
Protein 12 g 24%
Vitamin A 623 mcg 10%
Vitamin C 35 mcg 40%
Vitamin D 0.5 mcg 1%
Potassium 658 mg 15%
Calcium 76 mg 6%
Iron 2.2 mg 10%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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