EJJEH (ZUCCHINI OMELET) RECIPE

Here's a recipe for a yummy Lebanese omelet! It's made with eggs, parsley, and grated zucchini. This meatless dish can be eaten for breakfast, lunch, or dinner! It's also delicious with pita bread and radishes.

Ingredients:

2 medium sized zucchinis grated (2 cups of hallowed out zucchini insides)
1 cup chopped parsley
1 small finely diced onion (as fine as you can get it) or half of a medium one
4 eggs
2 pinches of pepper
1 teaspoon of salt
Olive oil

Instructions:

1. Grate zucchini by using a cheese grater

2. Combine all ingredients (except egg) into bowl

3. In a separate bowl, beat eggs and add to mixture and mix all together

4. Prepare a plate covered with paper towels to place ejjeh after it's removed from the skillet (this will help soak up the excess oil)

5. In heated skillet, add 4 tablespoons of olive oil (may need more as you fry)

6. Once oil is heated, add 1/4 cup of mixture to oil and cook like an omelet, wait until bottom is cooked and then flip it over (around 3 minutes each side)

7. When cooked, add to plate and serve with pita!

Yummy!